Bourbon Sweet Potato Casserole;Recipe

Bourbon Sweet Potato Casserole

I made this for Thanksgiving by special request. I did some research reviewing recipes by James Beard, Jeff Smith and the Food Network. James Beard’s recipe called for Cognac but I wanted to use Bourbon. So I did! It’s important not to use too much liquid allowing the eggs to set up the casserole.


5 large sweet potatoes


3-4 eggs beaten with fork

1/2 cup softened butter

1/4 cup Bourbon

1/4 cup heavy cream

1 tsp vanilla extract

1/2 tsp nutmeg; I use fresh grated

1/2 tsp ground mace

1/2 tsp cinnamon

1/4 cup brown sugar

For the topping

Chopped pecans

1/2 cup brown sugar

Preheat oven to 400 degrees

Poke holes the sweep potatoes with a fork 3 or 4 times. Place sweet potatoes on a foil or parchment paper lined cookie sheet and bake for at least an hour. When the sweet potatoes are soft let cool and remove skin. Turn oven down to 350 degrees. The smell of baking sweet potatoes is intoxicating and makes me think of the holidays.

In a mixing bowl mash the sweet potatoes and butter with a hand masher until butter is melted. Add remaining ingredients except for the eggs. Mix by using the hand masher or electric mixer. Add eggs and stir into mixture until incorporated. Pour mixture into a casserole dish. Top with brown sugar and enough pecans to generously cover. Bake for 40-60 minutes considering the depth of the casserole dish. My dish was deeper so I cooked for an hour. Use your judgement on cooking time. Test with a knife inserting it into the middle of the casserole to test for temperature. The casserole should be very hot in the middle.

This is a great holiday side dish to turkey and most notably baked ham!


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