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Sweet Potato Bourbon Casserole with Pecan Topping

This sweet potato casserole features creamy mashed sweet potatoes combined with a secret splash of bourbon for warmth. Topped with toasted pecans, crushed graham crackers, and a drizzle of maple syrup, it offers a balance of rich, sweet, and crunchy textures. Baked until golden and bubbling, it’s a comforting dish that elevates humble ingredients into a memorable holiday side.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large sweet potatoes peeled and chopped
  • 2 tablespoons butter for toasting pecans and topping
  • 1/2 cup pecans chopped and toasted
  • 2 tablespoons brown sugar for sweetening
  • 1 tablespoon maple syrup for drizzle and topping
  • 1/4 cup bourbon adds warmth and depth
  • 1 cup crushed graham crackers for crunchy topping
  • 2 eggs eggs to bind the filling
  • 1/2 teaspoon nutmeg optional, for flavor
  • to taste salt for boiling water and seasoning

Equipment

  • Large pot
  • Mashing tool or fork
  • Skillet
  • Mixing bowls
  • Baking dish

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Peel and chop the sweet potatoes into even chunks, then place them in a large pot filled with salted water. Bring to a boil and cook until tender, about 15 minutes, until they easily mash when pressed.
  3. Drain the sweet potatoes thoroughly, then mash them until smooth and creamy using a mashing tool or fork. Set aside.
  4. In a skillet, melt butter over medium heat. Add chopped pecans and toast gently, stirring often, until fragrant and golden, about 3 minutes. Remove from heat and set aside.
  5. In a mixing bowl, combine the mashed sweet potatoes, eggs, brown sugar, a pinch of nutmeg, and bourbon. Whisk until smooth and well combined, letting the bourbon infuse the mixture with warmth.
  6. Transfer the sweet potato mixture into a buttered baking dish, smoothing the surface with a spatula for an even layer.
  7. Prepare the crunchy topping by mixing crushed graham crackers, toasted pecans, melted butter, and a splash of maple syrup in a bowl until crumbly and combined. Spread this mixture evenly over the sweet potato layer.
  8. Bake the casserole in the preheated oven for 25-30 minutes, until the topping is golden brown and bubbling around the edges.
  9. Remove from the oven and let it rest for about 10 minutes. Drizzle with additional maple syrup and sprinkle extra pecans on top for added crunch and sweetness.
  10. Serve warm, enjoying the creamy sweet potatoes topped with crunchy, caramelized bits and fragrant with bourbon warmth. Perfect as a festive holiday side!

Notes

For an extra flavor boost, consider adding a touch of vanilla extract or cinnamon to the sweet potato mixture.