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Switching things up this Thanksgiving with this Bourbon Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans. The classic sweet potato casserole we know and love, but topped with sweet and savory bacon pecans. These sweet potatoes are buttery, hinted with cinnamon, and lightly sweetened. The pecan topping is just a touch spicy, perfectly sweet, herby, and a little salty too. When baked together the potatoes and topping create the perfect balance and make for the BEST sweet potato casserole. Make these ahead of time for an easy holiday side that everyone will love.

overhead photo of Bourbon Sweet Potato Casserole with Sweet n Savory Bacon Pecans

It’s the second week of November and I very much have Thanksgiving on my mind. Anyone else?

It’s been a little tricky to get my menu fully planned, photographed, and written up in between traveling for HBH Super Simple. But I’m excited to finally say that I will be sharing my full menu this week! Are you guys in planning mode? Hoping so, because I have some good recipes coming, and it all starts with this casserole.

I’m sure I have said this before, but when it comes to Thanksgiving I really love a traditional menu. Herby roasted turkey, buttery mashed potatoes, popovers, vegetable sides, and of course, sweet potato casserole. Some of you may be surprised to hear this, since I love to share all kinds of different recipes, but when it comes to both Thanksgiving and Christmas, I’m all about tradition. And the older and more traditional the better.

The classics keep things simple and perfect every time. It’s why we look forward to the holidays so much. All the traditions!

That said, every year I try to create a few new dishes that are spins on the classics. They still feel like the classics, just updated a bit. My brothers only care about the turkey, mashed potatoes, and rolls, so I keep those basic (but good). But when it comes to the vegetables? I have some room to play with, and have a little fun.

Enter this sweet potato casserole. It’s just like my grandma’s sweet potatoes, but with a sweet, savory, and salty topping…that everyone loves.

raw sweet potato with steam

Let’s talk about the sweet potatoes…

Like most sweet potato casseroles, this bourbon sweet potato casserole is so simple and easy to make. The longest part of the process is roasting the potatoes. But nothing is hard and you might even have all the ingredients on hand right now.

So…start with the sweet potatoes. Yes, you can buy canned sweet potatoes, but I highly recommend roasting fresh potatoes for best flavor and color. If you have an instant pot, you can cook the potatoes quickly in there. If not, go the oven route. It’s my preferred method.

Once the potatoes are soft, peel away the skins (then use them to make these sweet potato skin chips) and then mash. Then add in a touch of brown sugar, vanilla, cinnamon, butter, and a splash of bourbon, and that’s it. This is my grandma’s base recipe and it never fails. Simple, but so delicious, and not overly sweet, which I think is really nice.

Question: are you a sweet or savory, sweet potato casserole person? I prefer a savory casserole…with just a touch of sweetness!

Bourbon Sweet Potato Casserole before adding the pecans

Now about those bacon pecans…

While the potatoes are roasting, start working on the bacon pecans.

Oh, these bacon pecans. Basically, this is a topping of candied bacon with pecans, and it’s incredibly delicious. Sweet and savory with a little crunch from the pecans, and saltiness from the bacon. I added sage and a little rosemary to bring in some savory flavors and balance out the sweetness. These herbs may sound like an odd addition but go with me on this because it’s so GOOD.

Also, if rosemary isn’t your thing, or you’re worried it may overpower the other flavors, then simply leave it out. My dad’s not the biggest rosemary fan. He sometimes complains that it’s overpowering. Use your best judgment here and go with your own personal taste.

Bourbon Sweet Potato Casserole with Sweet n Savory Bacon Pecans before baking

Put it all together…

Last up, layer the topping over the sweet potatoes and bake. It’s simple, nothing too fancy, and so EASY. While this bakes, your house will smell incredible, just like Thanksgiving should. You’ll soon find out that every bite is just as delicious as it smells.

These potatoes are sweet and buttery and the topping is crunchy. It’s the sweet potato casserole your Thanksgiving table needs. Promise.

And finally, you can easily prepare this ahead of time, and yes, it travels well too. If you’re on sidedish duty this Thanksgiving, this is your dish!

overhead photo of Bourbon Sweet Potato Casserole with Sweet n Savory Bacon Pecans with spoonful removed from casserole

If you make this bourbon sweet potato casserole with sweet ‘n’ savory bacon pecans, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Bourbon Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans.

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8
Calories Per Serving: 323 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Sweet ‘n’ Savory Bacon Pecans

  • 4 slices thick-cut bacon, chopped
  • 3/4 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 1/2 cups raw pecans roughly chopped
  • 6 tablespoons salted butter melted
  • 1/2-1 teaspoon cayenne pepper using more or less to taste
  • 2 tablespoons fresh chopped sage
  • 1-2 teaspoons fresh chopped rosemary (optional)


  • 1. Preheat your oven to 400 degrees F. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.
    2. Meanwhile, make the bacon pecans. In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan and drain onto a paper towel. In a medium bowl, combine the brown sugar, flour, pecans, butter, cayenne, sage, and rosemary (if using). Stir in the bacon.
    3. Reduce the oven temperature to 350 degrees F. Peel the skins away from the flesh of the sweet potato. Add the sweet potatoes to a mixing bowl. Mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs, and bourbon until combined. Season with salt.
    4. Spoon the sweet potato mixture into a 9x13 inch baking dish. Sprinkle the pecans evenly over top.
    5. Transfer to the oven and bake for 35-40 minutes, until the pecans are golden. Serve warm topped with flaky sea salt.


To Make Ahead: Prepare the casserole through step 4. Cover and store the assembled casserole in the fridge for up to 2 days. To bake, remove the casserole from the fridge while the oven preheats, then bake as directed. 
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour

overhead close up photo of Bourbon Sweet Potato Casserole with Sweet n Savory Bacon Pecans

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    1. Hey Terry,
      I would use about 3 cups of sweet potato. I hope this recipe turns out amazing for you, please let me know if you have any other questions! xTieghan

  1. 5 stars
    Made this as a side to your Oven Fried Southern Hot Honey Chicken, and it was absolutely delicious! Left out the bacon and the sage because I didn’t have them, but made the rest according to recipe, and what a hit! This is my new go-to sweet potato casserole- thanks so much!

    1. Hey Lynn,
      Happy Labor Day!🇺🇸 Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  2. You note says the nutritional information may not be accurate. I thought, nice…at least there will be some nutritional information. However, I do not see it anywhere. Am I missing it somehow. I have to balance my carbs and proteins and also be careful with salt, so this information helps me a lot. Can you direct me to it or share it with me, please?

    1. Hey Donna,
      So sorry for the confusion, I only share the calorie info. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    Was looking for sweet potato recipes for Thanksgiving. Not only did I find this amazing recipe, but I found an even more Amazing website. These Sweet Potatoes are officially a family favorite….was asked to make again for Christmas. We followed the recipe exactly and came out perfect. We will be coming back to Halfbakedharvest again and again.

    1. Hey Shellie,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan

  4. 5 stars
    Made this after Thanksgiving, but it was SO GOOD! The perfect amount of heat/salt/sweet…I mean come on! Never have I ever been accused of making a winning sweet potato dish-but this time was different! I am a total winner in my house tonight..
    thanks for this!

  5. 5 stars
    I made this for thanksgiving this year! It was delicious. The bourbon was good but I think I overdid it…I didn’t measure haha I just eyeballed it (oops)! But everyone loved it! They’re sweet but that’s what sweet potato casserole is supposed to be! The bacon, pecans and herbs were my favorite part because it does help add a bit more savory. Just make sure you use good quality pecans and bacon cause they’re kind of the star on the top of this dish! A wonderful, easy recipe. Love!

    1. Hi Jennifer! I am so happy this recipe turned out so well for you! Thank you so much for trying this one!! xTieghan

  6. 5 stars
    Made this for my Thanksgiving this year. I swapped out the cayenne for a mildly spicy hungarian paprika instead because my son dislikes spicy things. It was AMAZING. I will be making this every year from here on out. My favorite version of sweet potato casserole I’ve ever had by a large margin.

  7. 5 stars
    An amazing addition to our Thanksgiving table this year!! Thanks for another incredible recipe. Going to hold onto this one for years to come!

  8. 5 stars
    This was a family favorite between 13 adults and 3 kids they all loved it! I will be saving this and bringing it out every year. It’s sweet, salty, savory and the perfect hint of spice that everyone wanted more of. I did the rosemary which was optional but I think it was a wonderful additional. Thank you so much for sharing this recipe!!

  9. I’ve now made this for two Thanksgivings in a row; it’s an easy-to-follow recipe and very tasty.

    I do reduce the cayenne from 1/4-tsp to 1/8-tsp because my people do not like things too spicy, and this year, I skipped the rosemary – the sage is enough contrast and ties the other Thanksgiving table flavors together.

    Thank you for sharing it!

  10. 5 stars
    Phenomenal. Exactly what I was looking for in a sweet potato casserole — sweet and creamy, but with a complex, savory, crunchy/chewy topping. DELICIOUS. Thank you!!

  11. 5 stars
    Love this recipe, has become a Thanksgiving staple since I first discovered it years ago! The only thing I do differently is I don’t put any brown sugar in the sweet potatoes and I use half the amount of sugar in the topping. It’s plenty sweet still and the savory becomes a little more pronounced.

  12. I realllllllly want to make this for tomorrow but I am allergic to pecans. Any suggestions on substitutions? Thanks!

    I love every single recipe of yours that I have tried! They are all so delicious.

    1. Hey Hannah,
      You could use walnuts. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  13. Every year I would search for the perfect sweet potato recipe and be left underwhelmed aferwrads. I found and made your recipe a couple years ago and it is absolutely delicious. It is now my annual dish to bring to the holidays. I’m looking through your menu for this year to add to my round of delicious side dishes. Thanks for all the wonderful recipes.

  14. do you think rice flour would work ok? we are getting that for a GF gravy and wanted to avoid more than one GF flour if possible

  15. Hi Tieghan! Thank you for this wonderful reciepe! I made it last night for my first ever Thanksgiving Dinner (I’m from Denmark, and we dont have Thursday off, so we celebrated Saturday instead) The casserole was awesome, Butt I made too much of the sweet and Sabroes bacon pecan toppoint – do you have another dish it could go with, so it doesnt go to waste?

    Happy Thanksgiving to you and your family!

    1. Hey Amalie,
      Thanks so much for giving the recipe a try, I am so glad you family enjoyed! I would top a salad with them:) Please let me know if you have any other questions! xTieghan

  16. 5 stars
    I can’t remember if I commented or not, but I just have to say, this is the second year I will be making this recipe. It is so easy to make and the taste is just heavenly.

    1. Hi Heather! Either way, I am so happy you have been loving this recipe and I hope it turns out amazing for you this year! Thank you so much! xTieghan

    1. Hey Carolyn,
      I would freeze before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. Hi! Do i chop the bacon up into the pecan mix? And am I only adding the pecans to the sweet potato mixture or is the bacon also being added and baked? this is going to be my dessert this year 🙂

    1. Hey Richla,
      All of the directions for the bacon are laid out in step 2:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Jenny,
      No worries, just omit the bacon:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  18. Hi 😊 I’d like to make this without the bacon , are there any changes that I should make if not using the bacon ?
    Thanks Jenny

    1. Hey Jenny,
      You can just omit the bacon:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Gauri,
      Sure, that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Samantha,
      I would use coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. Hi there! I’m excited to make this for Thanksgiving! Can you recommend a milk-alternative for this recipe? Coconut, almond, oat?

    1. Hey Lauren,
      Any other milk you enjoy will work here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  20. Hi there – I tried this for Canadian Thanksgiving and I would definitely make an adjustment on the brown sugar. With sugar in the sweet potatoes and on the mixture on top it was excessively sweet (I can’t actually believe I’m saying that because I love my sweets).

    1. Hi Jan! I am sorry these were a bit too sweet for you. Id there is anything I can help with, please let me know! xTieghan

    1. Hey Courtney,
      I would recommend using Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Judy,
      The bourbon is optional:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Fred,
      While you are waiting for the sweet potatoes to bake, you are going to make the bacon pecans in step 2. In step 4 you are adding those to the top of the sweet potatoes. I hope you love the recipe! Please let me know if you have any other questions! xTieghan

  21. 5 stars
    I made this recipe, “bourbon sweet potato casserole with sweet ‘n’ savory bacon pecans” for Christmas Dinner. Followed the recipe exactly, except that I used dried rosemary, whisky instead of bourbon, and I browned the butter. OH MY, was it ever delicious! Wow!

  22. I plan on making this for Christmas, and as much as I love bacon, the rest of the extended family doesn’t eat pork 🙁
    If I omit the bacon, are there any other changes or follow the recipe exactly and just omit the bacon?
    This looks delicious!

    1. HI! No other changes need to be made. Just omit the bacon. The dish will still be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  23. 5 stars
    This was soooo AMAZING…I made it twice! Tried it out for a Friendsgiving and everyone was asking around OMG who made the sweet potato casserole?!?! Followed the recipe to a T the first time and went with the averaged amount of cayenne (recipe says 1/2 – 1 tsp so I went with 3/4 tsp) ….Im not afraid of spice and heat but for me and my judgement on the average taste of others I would say that 3/4 tsp was spicy but def not overpowering. For my second run – actual Thanksgiving – I made a couple edits…for 1. I browned the butter before adding it to the casserole 🙂 (you have taught me well) 2. I went with only a 1/2 tsp cayenne in the topping (only bc I was told my bf’s family isnt super into it…otherwise I would have went with the 3/4 tsp like I did the first time) and 3. I reduced the sugar in the casserole portion by a 1/4 cup (so 1/2 cup instead of 3/4) it was sweet enough.
    Absolutely amazing! This will be my forever sweet potato casserole go to…and here I thought I couldn’t go without marshmallows…
    And for anyone that’s curious about make ahead…I made it all the night before and didn’t even refrigerate (I’m in NYC and its pretty cold in my kitchen) and then baked right before serving and it turned out perfect!

  24. 5 stars
    This was amazing. One of the best dishes on the table this Thanksgiving. Everyone asked for the recipe.

  25. 5 stars
    I made this for T-day and have to say: it was a wild hit! Most were weary of it not having marshmallows on top or being “traditional sweet potatoes” but they LOVED it and want more this in the future. Thank you for sharing! 🙂

  26. 5 stars
    Amazing! Everyone, and I mean EVERYONE, loved this. THE hit of the meal. I made it DF GF using oat milk, rice flour and vegan buttery spread. I also upped the # potatoes to 6 but left all else the same. I also replaced the brown sugar in the sweet potatoes with maple syrup. Awesome. This will return to the thanksgiving table every year.

    1. Wow I am so glad this turned out so well for you! Thank you Deb! I am sure others will love your modifications! xTiegan

  27. 5 stars
    Made this for Thanksgiving! This was actually the first sweet potato casserole I have ever made! My in-laws and husband said this was the best sweet potato casserole they have ever had! It was absolutely delicious! The spiciness of the topping went really well with the sweetness of the casserole! We used Maker’s 46 for the bourbon!

  28. I’ve hosted Thanksgiving for twenty years, and always made sweet potatoes with marshmallows. I made this recipe today, and my family absolutely loved it. I’ve been informed that this is the way sweet potatoes shall be made from here on.

  29. 5 stars
    I knew I had to make one of your recipes for Thanksgiving because you’ve never steered me wrong. And yup, this turned out AMAZING. Every single person in my family asked me for the recipe. Thank you for another perfect recipe!

  30. 5 stars
    Lol- ok, ‘this’ recipe, ‘these’ sweet potatoes…Obviously bourbon compromises properly constructed comments like my previous one, lol. No matter the case, ⭐️⭐️⭐️⭐️⭐️!! Xoxo❤️

  31. This recipe is bomb! My family and friends all requested it again this year so guess it’s my dish now 🙂 JUST MAKE IT, everyone will love.

  32. Just prepped this to bake for Thanksgiving tomorrow, tasted all the elements, and it is UNREAL delicious!!!!!!!!!!!! Make this stat! Also added the rosemary to the pecans, and it completed it well.
    Going to make a version of these pecans to snack on because I’m now hooked ?

  33. Hi! Do you know roughly how many lbs of Potatoes you use? 4 Medium is hard for me to gauge and I need to double or triple your recipe!



    1. Hi Amanda! I would say it is roughly 3-4 pounds of potatoes. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  34. 5 stars
    Just made this for the fourth year in a row. It is perfect, and we stick to the recipe as written. It’s got depth, not too sweet, just enough savory and all around delicious! Thank you!!

  35. 5 stars
    I made it for friends- giving and it was so great I’m making for thanksgiving tomorrow- I did leave out the savory spices the second time- my family is picky but it’s going to be my new recipe.

    1. Hi Penny! I am so glad this turned out so well for you! Thank you so much for trying it! I hope you have a wonderful Thanksgiving! xTieghan

  36. I am making this tomorrow for Thanksgiving. It sounds so yummy. Only problem is we can’t eat pecans. I’ll try sunflower seeds. I’ll come back and tell you how it goes. I live in Arkansas and today it was near 70. I’m sure it will get cold soon.

  37. 5 stars
    Having a thanksgiving week rather than day/night and made this of course!! It was to-die-for delicious!!??The bourbon really made this and the topping was perfect- in fact I think the savory made the overall recipe & sweetness pop!! Thank you for this Tieghan- they are a true keeper and so is everything you do!!??

  38. This looks amazing!! I’ve been assigned “sweet potato casserole” for our Thanksgiving dinner and I’m definitely making this. I have a question though… there is 1 vegetarian in the family so the bacon is not an option. Is there something else I can use as a substitute? I thought about splitting the recipe into 2 dishes and have one without bacon, but how can I still get a salty/crunchy balance? Thanks!

    1. Hey Sharon! While the bacon does add crunch, it’s not NEEDED. The casserole will be great without the bacon too, so I would not replace with anything. Just make as is, but minus the bacon. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  39. 5 stars
    P.S. The whole pecans that I see in your pictures on top of the casserole- are those simply raw pecans or toasted/candied? Love extra pecans, so curious and would love to add more to mine too!!❤️❤️

  40. 5 stars
    Hi Tieghan!❤️This looks divine & I love the addition of bourbon- so good!! I’ve really started to enjoy coconut milk instead of milk in some recipes for added richness and am wondering if I could sub it here without having it compete with any other ingredients overall. Could I? Happy Thanksgiving week!! Xoxo

    1. Hi Gia! YUM! Coconut milk will be delicious. What a great idea! I would use it! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  41. I plan to make this casserole but put it in the Phyllo dough crust from your ‘bourbon pecan sweet potato phyllo casserole’ recipe from last year. Should I change the oven temp or cook time from what this recipe states? Maybe cook as directed from last year’s recipe? Any other changes?

    1. Hey Kim! I would just cook as directed for last years recipe, but using this filling if you like it better. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hey Britany, almond milk works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  42. I make your maple streusel sweet potatoes every year and I am SO excited to try this recipe out! Any idea How many pounds the sweet potatoes would equate to?

    1. Hi Maddie! It’s about 4-5 pounds of sweet potatoes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  43. I have to say, as an Australian we find it really weird how Americans use sugar with sweet potatoes ? and marshmallows even stranger. I might just have to try it though.

  44. This will be my 3rd year making this, always a hit! Question – do you mash the sweet potatoes or use a stand/hand mixer?

    1. Hey Carrie! I use a stand mixer to mash the sweet potatoes. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

  45. Looks amazing! Would you be able to use mashed butternut squash instead of sweet potatoes? (Someone is already bringing a sweet potato dish this year… womp).

    1. Hey Christine! I am sure mashed butternut will be so delicious. Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  46. I am so glad you shared this on Instagram. i tend to go the sweet route preferring Scotch Kisses on top and adding fresh O.J. and fresh pineapple. But for just baked sweet potatoes I top them with butter, maple syrup and bacon after they are done. This sounds wonderful and I need a savory version.

  47. 5 stars
    This looks delicious! Could this be made dairy free (coconut milk, almond milk, etc.) and egg free (flax eggs, applesauce, etc.)?

    1. HI! Yes, I think both dairy and eggs subs should work well, though I have never tired the egg substitute myself. Please let me know if you have any other questions. I hope you love this recipe and I hope the swaps work well!! Thank you! xTieghan

    1. Hi Kate! Yes, of course! Just omit the bacon from the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hey Robin! Of course! I would omit the pecans and use an equal amount of shelled pumpkin seeds (pepitas). That will be delicious! Or you can just omit the pecans and use 1/2 cup additional flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  48. 5 stars
    my cousin normally makes a sweet potato casserole for thanksgiving but decided to stop making it because “no one eats it.” I was devastated- I need every traditional thanksgiving side. I became tasked with sweet potato duty and of course turned to half baked harvest for inspiration. I prepared everything exactly as outlined in this recipe. it is UNREAL how good it is. my entire family devoured it and now they’re all sweet potato casserole believers. it’s perfectly sweet and savory 🙂 do not change or substitute a thing, you will regret it. thank you, thank you, thank you!

  49. I am hosting a large family group for Thanksgiving and one guest is highly allergic to eggs. This recipe looks amazing. I’m wondering if I could make it without the eggs?

    1. Hey Robin! You can omit the eggs and use and additional 2 tablespoons butter and 3 tablespoons milk. That should be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  50. 1 star
    You come up with very appealing flavor combinations. Photography and styling are exquisite, but I think testing and verification of recipe elements may be beneficial. The nuts in this recipe were great, but the other elements did not come together well, and the dish was a disappointment. I wonder if weights rather than sizes, e.g., medium, may help with regular results. —I googled and settled on a particular weight for medium, but in the dish I made, there were just too many sweet potatoes. Also, the sage and bacon just didn’t come together as I had hoped. No one wanted to take this one home.
    I made your Pomegranate Avocado Salad with Candied Walnuts, and the flavors in that were a hit. The recommended amount of greens seemed off (too much, even when I halved it) —maybe rather than cups, a weight might be a better measure?
    I also made your White Christmas Mojito Punch (didn’t use sugar, though), and that was great. I am thinking about making the Pomegranate Ginger Paloma, but per my calculations, each individual drink will be rather large at about 320 to 400 mi each. I hope this feedback is helpful. I am returning to your site per the flavor combinations and phenomenal presentation…

    1. Ho Elaine, thanks for the feedback. I test my recipes multiple times before posting to ensure they will work for most everyone. So sorry you are having trouble. happy Holidays!! xTieghan ?

  51. Are the cook times and temp the same if you make it the day before and refrigerate it? Do I need to let it come to to room temp before putting in the oven? Thanks!!

    1. HI! I would recommend bringing the casserole to room temp and then baking as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  52. 5 stars
    This is my go-to family carry-in contribution. Perfect in every way. Everyone raves about this dish and I look like the Queen of Thanksgiving side dishes. Thank you, Tieghan!

    1. Hey Jenny! I recommend using a 9×13 inch baking dish. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

    1. HI! It’s an old casserole dish from West Elm. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  53. 5 stars
    Hi there! this looks amazing, cant wait to taste it 🙂 I just have a quick question, can I sub the flour with a starch or gf flour?

    1. HI! I am sure a GF flour blend will work great. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  54. 5 stars
    O M G! I saw this on your home page just before Thanksgiving and had to make it. EVERYONE said these were the best sweet potatoes they had ever had. So I made them again for Christmas with a different group of people. Again, everyone thought they were amazing! These are so easy to make. I prepared them ahead of time and popped them in the oven just before dinner. This is now my signature holiday dish. The only change I made was a little less cayenne pepper when there were going to be a lot of kids. Otherwise absolutely perfect. BTW, I will be making your tenderloin recipe for New Years. Thank you for the wonderful recipes.

  55. 5 stars
    This has become a Thanksgiving staple in addition to my work Holiday potluck staple. The only thing I want to do now is figure out how to perfectly makes this with my instant pot so I can bring that to work and let it warm up for the first half of the day before the potluck! Since there are never microwaves big enough for a casserole dish. Thanks for the great recipe!

  56. 5 stars
    This was dangerously good and easy to make! Loved the Cayenne Pepper; it added the right amount of kick. I also found that the bourbon helped when consumed as your cooking. I was told that just the sweet potato alone was the best. It will be part of Thanksgiving and Christmas menu from here on out.

  57. 5 stars
    I made this for Thanksgiving yesterday and it was the hit of the day! I am not a huge sweet potato fan but even I couldn’t wait to dig in to this. The TOPPING! So amazing. This is going to be a recipe I pull out year after year.

  58. 4 stars
    Hi / Me again! Obvious family gathering stress is setting in. Please ignore my previous question/post.
    Your directions are clear and aI need a cocktail!

  59. 4 stars
    Sorry if you’ve answered this previously.
    The recipe has us adding the brown sugar to both the pecans and the potatoes. How are we splitting the measurement?
    Can’t wait to taste this!!

    1. HI! It is 3/4 brown sugar for both the pecans and the sweet potatoes. Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  60. I am REALLY excited about making this for Thanksgiving! I have all the ingredients…how far in advance do you think I can make the casserole and keep it in the fridge before cooking it?
    Happy Thanksgiving!

    1. HI! You can keep this in the fridge for up to 3 days before baking. Please let me know if you have any other questions. Happy Thanksgiving! ?

  61. I am allergic to sage but this sounds freaking amazing! Think it will be ok if I omit it? Or do you have a suggestion for a substitution?

    1. HI! You can omit the sage or use your favorite herb. Thyme or rosemary would be amazing! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  62. I have to travel an hour away for a potluck style thanksgiving dinner. Can I ass mole all the ingredients and refrigerate over night and bake just before the party? Also, I want to make a vegan version as well. Is there anything that will substitute the milk and is margarine ok instead of butter? Thanks!

    1. Yes! Assembling the night before works great! Use coconut milk and olive oil in place of the dairy ingredients. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?

    1. I would do 325 for 20 minutes or until the center is warmed through. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. This is delicious minus the bacon! I make it this way all the time. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  63. I can’t wait to make this! How many people does your recipe serve? Trying to figure out how to scale the ingredients for a party of my size 🙂

    1. This will serve about 8, 6 if you have big eaters. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

      1. 5 stars
        I am so excited to make this recipe!!! If I am scaling ingredients up 4x for ~16 people, should I increase temperature or cook time?

        1. HI! Just increase the cooking time, but not the temperature. I am not sure how long though as I have not tested the recipe this way. I recommend using 2 baking dishes and cooking maybe 30 minutes to an hour longer. Again, not sure on these exact times though. Please let me know if you have other questions. Hope you love this recipe! Thanks!

  64. So if I want to prep everything the night before would you go ahead and do the bacon and pecan mixture as well and then just pop it in the oven the morning of?

    1. Yes, I would do the bacon and pecans. That will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! ?

  65. So I tried to make this last night and the crumb topping turned out more like a dough. Do you know what could have gone wrong there and is there a way to fix it now?
    I am still going to eat it regardless because it smells and looks delicious, just good to know for next time!

    1. HI! Sorry for the trouble. It is really hard to say what happened without knowing how you made this dish. Next time I’d try reducing the flour a bit, maybe to 1/4 cup? Sometimes the flour can cause the pecans to be more cakey. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. Hi Sabrina! If there are a lot of drippings in the pan, I’d drain off some of it, but if there are only 2-3 tablespoons you can leave it in. Please let me know if you have any other questions. Hope you love this recipe! Thank you! 🙂

    1. It is 1 1/2 cups pecans. Please let me know if you have any other questions. Hope you love this recipe! Thank you! ?

  66. My niece made this last week when I was out visiting her. I have NEVER liked sweet potatoes before – but I loved this dish!! It was the best! As we avoid gluten and hybridized grains, we used instead of the flour, Einkorn flour from Young Living. Then for the Cinnamon & Rosemary we used a few drops of our Young Living essential oils (since we didn’t have fresh Rosemary, but always have the essential oils on hand for our health and for cooking. Makes it quick, easy and adds the medicinal effect of the essential oils). So not only was this the best, but we our slight alterations made it even more nutritious! I am anxious to try some of the other recipes on this site. Thank you for sharing.

    1. The added essential oils sounds awesome and I am thrilled you loved this dish, especially because you never liked sweet potatoes before!! Thank you so much Sara and Happy Holidays!

  67. Holy crap, girl. This was amazing. Once again, you’ve blown me away. This dish is going to become a tradition. I made it exactly as the recipe says, no substitutes. THANK YOU!

  68. Hey there! I’m loving this recipe as I’m making it! Just one thought. I realized I misread the instructions and it may be helpful to others if you clarify the step with the topping. I thought I was supposed to add all the topping ingredients to the pan of bacon fat after removing the bacon. Didn’t see that it said bowl at the end of the sentence. :/

    1. Hey Stephanie! Sorry for the confusion. I will look over the recipe now. Hope you love the sweet potatoes and Happy Thanksgiving!!

  69. Can you prep this for the oven and leave it overnight in the fridge? Keep the topping separate? Trying to balance my Thanksgiving prep! Thank you!

  70. First I would consume all the nuts on the top after that the potatoes. Wonderful images once again and I can’t wait to eat this. It has actually gotten incredibly cold below for November wish you are doing far better and also the barn is moving along.

  71. Hello! I was wondering if this would still be good without the bacon? Or could I use something else?


  72. I made this for Christmas and served it again the next day as leftovers. My entire family nearly cried when it was gone! I can’t imagine that there is a better sweet potato dish out there! This is going to be on my Christmas and Thanksgiving menus from here on out!

  73. This looks amazing! Two quick questions… One, do you leave the bacon grease in the skillet after removing the bacon and add the other ingredients to the bacon grease? And two, do you think it would be okay to substitute a honey bourbon or would that make it too sweet. We’ve got a bottle of Jack Daniels Honey, I think, and I was wondering if that would work? Thanks!!

    1. Hey Dani, If there is more than two tablespoons bacon grease, I would drain some of the grease out of the pan. Yes, I think the honey bourbon will be great. Hope you love this and happy holidays! 🙂

      1. Ok now I am a bit confused by the last question. When I made this over Thanksgiving, I cooked the bacon, let it cool and added it to the rest of the topping ingredients and then spread that (uncooked) topping mixture over the top of the casserole snd then baked the whole thing. Was I supposed to add the topping ingredients to the bacon pan and cook it before placing on top? I did not ever see where to cook those ingredients first.

        1. Ahh…I missed the words “to a bowl”. I thought it meant to add all those ingredients to the skillet! Thanks, Leah K!

  74. First off, I absolutely love your blog. You’ve shared some incredible recipes that have become family favorites (oh and my 11 yo niece shares your name!).

    Anyway, this recipe was the first thing that hasn’t turned out for me. I’m not sure what I did wrong. I followed all the directions but I’m wondering are you supposed to cook the topping before you put it on the sweet potatoes or does it go on just mixed from a bowl? I topped the casserole with the pecan, flour mixture uncooked and ended up with raw flour after an hour in the oven. I then attempted to save it by scraping off the topping and cooking it like a candy mixture which made a thick toffee like sauce (rather gummy not as delicious as it sounds). It ended up being pretty tasty anyway but totally nothing like your pictures and I really doubt either of those outcomes were intended.

    Please help! I’d love to revisit this and get it right as it is all of my favorite things in a casserole dish. Thank you!! 🙂

    1. Hey Brittany!

      Oh no!! The topping is supposed to be mixed together in a bowl and the spread in an even layer over the sweet potatoes, then bake. Did you possibly forget the butter in the pecan mixture?

      Sorry for the trouble!!

  75. I cooked this for Thanksgiving and it was a hit. It was so delicious. Will definitely cook this again. Thanks for sharing.

  76. So I made this for a friendsgiving get together. I followed the recipe exactly, but when the group started to eat it the casserole was extremely spicy. It still tasted great but it was very spicy. I didn’t know if anyone else had this experience.

    1. Hey Sarah,

      Did you you possibly add more spice than called for? I have not heard of this being too spicy. Sorry for the trouble, but I hope you had a great Thanksgiving!!

  77. I’m definitely making this for Thanksgiving! But I need to feed way more than 6. If I double your recipe will it still fit in a 9×13? P.s. Your caprese quinoa recipe has become a staple at our house!

    1. Hi!! It will, but I would recommend using two dishes for more even cooking. Let me know if you have any other questions. Happy Thanksgiving!

  78. I just made this for a church Thanksgiving potluck. It was one of several sweet potato dishes there – and I’m pleased to say mine was the first one gone. It is FANTASTIC!!! You won’t be disappointed. Just to keep things simple, I used canned yams (pre-cooked and easy to mash), and backed off just a little bit on the cayenne pepper and the bourbon (hello church ladies…). But I did add a little extra bacon. This is one TASTY dish. I also really liked how the photos above looked with the whole pecans, so I did not chop mine. Was really beautiful coming out of the oven. Will be making it for the family Thanksgiving – and I’m going all in on the cayenne and bourbon. Run to your kitchen – and make this now.

  79. Definitely making this to bring to the in-laws on Thursday!! Who doesn’t love a bacon pecan crumble!??! Thanks!! 🙂

    1. Hey Lauren,

      Yes that will work great. Just reheat at 350 degrees F. for 1-15 minutes. I hope you love the casserole!

  80. Help!! This looks amazing and I am def going to make this. I need a little clarification though. I want tp prepare this ahead of time for sure as in two days before Thanksgiving. Do I prepare it as directed and then skip the baking part and cover and refrigerate it, and then actually bake it on the day? Or, do I follow the recipe and bake it through, then cool it and refrigerate and then reheat it on the day? I would rather wait to bake it on the day but am not sure if it is ok to prepare ahead with the eggs in it and wait to actually bake it. Thanks!!

    1. Hey Susan,

      yes, I would prepare it as directed and then skip the baking part and cover and refrigerate it, and then actually bake it on the day. That works great and I do it this way as well. Hope you love this! Thanks!!

  81. I am so excited to try this recipe for Thanksgiving this year! Has anyone ever tried to make this in a crockpot? Our oven will be VERY full next week!

    1. Hey Allison!

      I personally have not. I think it would be fine, but I am a little nervous the topping will not get crisp. If you do try it, I would cook on HIGH for 4 hours. Let me know how it goes.

  82. I LOVE this recipe.

    I found this last year before Thanksgiving and told my best friend about it who decided to make it too. She called me in a panic telling me to leave out all the cayenne pepper as she had put in not even 1/8th of what the recipe called (she tripled the recipe) for an it was too hot for some of her family.

    I took bestie’s advice and completely left out the cayenne and my husband BEGGED me not to put in the sage, so I didn’t. I also didn’t add in the optional rosemary. I have tasted my best friend’s version with the sage, and I’ve got to say, hubby was right. It tasted a little like potpourri to me with the sage so I’d leave that out too if I were you.

    I also was lazy and didn’t bake the sweet potatoes, I just boiled them with their skins on.

    This was a huge hit at my Thanksgiving and Christmas and so many people asked me for the recipe!

  83. I made this last year for Thanksgiving and it was a HUGE hit. I can’t wait to make it again this weekend for friendsgiving. Thanks for such a fantastically delicious recipe!!

  84. So I am not a fan of sweet marshmallow-y sweet potato recipes, but I love me a good baked sweet potato with just a tab of butter on it. I love the idea of the pecans, bacon, cayenne, and the herbs adding a savory flair to the sweet potatoes. Do you think I could reduce the brown sugar in the potato mixture to reduce the sweetness? The vanilla too?

  85. This looks amazing, I showed it to my girlfriend and she immediately insisted I make it this Thanksgiving! I wanted to ask, do you think it will work out just as well if I make it the night before and use the oven to reheat it Thanksgiving day?

  86. Been looking for a great twist on the traditional sweet potato casserole! I just included your recipe (and a link back here for instructions) on my Ultimate Thanksgiving Day Menu blog post!! I cannot wait to try it next week. will let you know how it goes!! Thanks for Posting 🙂

  87. I’m not trying to take the lazy way out (ok, I actually am), but could I microwave the sweet taters to cook them? I usually do normal baked potatoes in the microwave instead of oven and they come out perfect. I would assume this would work for a sweet potato, as well? It’s just so much faster and I’d love to keep my oven free for other things. Thanks!!

  88. I, will making TG dinner this year and I am so gonna make this dish. To me anything with a lil bourbon has got to be a winner.

  89. Probably the best sweet potato casserole I’ve ever had! And everyone at wine night loved it and wants the recipe! I used sage rub instead of fresh, and put half of what was called for… It worked out well! Especially for those who can’t seem to use herbs fast enough, like me! ? Enjoy all, it is well worth it!

  90. I love love love everything about this recipe! I made it for a work potluck and it was a hit, (sadly there were no leftovers). It is definitely going in my permanent recipes to make box 🙂
    Bourbon really does make everything better.

  91. I made this tonight. Instead of regular brown sugar, I used dark brown sugar. I also switched the bourbon for jack Daniels no.7 and I did use the rosemary and sage. In the sweet potato mix, I added an extra half teaspoon of vanilla extract and only used a half teaspoon of cayenne. It is delicious and spicy enough that I’m glad I didn’t add more cayenne. Already recommended this to friends!!!

  92. Made this last week. I have IBS so I substituted almond milk for the milk. (I am fortunate that I can have some butter and other dairy so nothing else had to be changed.) My pickiest eater in the house inhaled the casserole. It is what we call it in my house a “make again” recipe. YUMMM! Thanks for the recipe.

  93. I am so totally NOT burned out on holiday foods. This creative, beautiful dish looks so delicious. I have some butternut squash and I am thinking it would be just as good as the sweet potatoes. 🙂 Thanks for this idea!

  94. I keep meaning to tell you that I made this for Thanksgiving dinner and it was excellent! I cut the sugar a little (and added a little extra bourbon, ahem!) and it was definitely the best sweet potato dish I’ve made. My dad called it “perfect!” (High praise!) Thanks for the recipe! PS: your eggplant lasagna boats were also fantastic! 🙂

  95. So, I’m not usually a huge sweet potato fan, but we’re trying to eat healthier and follow some guidelines in the Paleo diet resrictions. This with just some minor tweaks, coconut sugar instead of brown, almond milk, and almond flour is how we changed this to meet those guidelines, and I gotta say: this recipe is amazingly fantastic. I can’t tell you how much my family and I enjoyed this. Thank you so much for sharing it!

  96. I’m a huge sweet potato fan (although the only one in my house; I don’t think the rest would even notice or care if there weren’t any sweet potatoes on the Thanksgiving table), and I’ve made tons of variations of sweet potato casserole over the years. But I have to say, this one was darn amazing. I can’t wait until I get hungry again so I can dig into the leftovers!

  97. This looks so good! I can’t wait to try it! I have a question before I shop though! Did you use yams or sweet potatoes for this?

  98. This looks amazing! I’m working on making things ahead to keep the stress level down. So, if do everything on Wednesday, how long should I put it in the oven on Thursday? Do I put it in for 30 minutes, or do I just put everything in the casserole dish and then wait until the next day to put it in the oven? I’m worried about burning the pecans. Thanks!

  99. This looks amazing I have to make this! We live in NY and headed to PA for thanksgiving. I am in charge of the sweet potato dish. Can I make this ahead of time? Help! I want this to be great! Thank you!

    1. You can make this ahead of time, works great!! You can pre cook it or bake it once you arrive. Both will be great! 🙂

      Have a great Thanksgiving and I hope you love this!

  100. I just wanted to say that I made this last night for a side dish with dinner….it was awesome! The only sub I made is that I didn’t have any bourbon, so I used maple syrup infused apple brandy instead. 🙂 My husband really liked this and I think it’s the best sweet potato casserole I’ve ever had. GREAT recipe and thank you for sharing!

    1. WHOA!! Maple syrup infused apple brandy??!? That sounds incredible!:)
      Thanks so much, I am thrilled you guys loved this!

  101. I am all about the Thanksgiving side dishes and I love sweet potatoes – this is my kind of casserole!

  102. Hi there, great bacon dish! How about adding it to the Food on Friday: Bacon collection over at Carole’s Chatter? Cheers

  103. Love that sweet potato steam shot! This looks great! This year is the first year that I’ll be celebrating Thanksgiving with Connor’s family, instead of my own, so I’m really looking forward to making new dishes and starting new traditions! 🙂

  104. This looks so freaking amazing I can hardly stand it!

    And I totally hadn’t made a turkey until a couple years ago when I insisted just so I could see what it’s like. It was a whooooole lot of basting, haha! It was delicious, but I haven’t made one since :X

  105. I make somthing similar to this fairly often, it’s a good way to get my boys to eat all the pumpkins I grew, but will defiantly step it up by adding the bacon! As for skipping over Thnxgiving, we totally do, except for the food of course. In fact I still have my purple Holloween lights up! Seems like every year they stay up alittle longer…purple is an acceptable x-mas color, right?

  106. These look amazing, Tieghan!! I love the addition of bacon and sage for a savory edge to all that sweet potato goodness. And bourbon is always a good idea.

  107. OMG you totally one upped the regular casserole, I just posted a skinny recipe, but damn I wish I added a little bacon now. DAMN this looks good!

  108. Holidays are all about the classics, but this little twist on sweet potato casserole is looking dang good! I am definitely feeling the bacon in this, too! YUM!

  109. I host Thanksgiving every year and stay true to the recipes I’ve been using for years. But this? This might have to be introduced this year!
    Love your Asher story !!

  110. Wow! This dish looks satisfying on so many levels! I am not super big on Turkey, but side dishes, I devour:-) over all u make and share. I am a new follower, and hope to stay in touch.

  111. oh my gawd, I love this!! I wanted to make a sweet potato dish with a spin and this is it! love this and pinned!!

  112. My mom made the best sweet potato souffle I ever ate. I do mine almost the same way. I just don’t use as much sugar and butter as she did. It has pineapple and coconut in the potatoes and a crunchy brown sugar pecan topping. It is a hit every time I make it and tae it somewhere. This year I think I am doing baked whole cinnamon apples instead.

  113. Holiday meals are the best! I think people are such traditionalists when it comes to such meals because we only get to enjoy them a couple times of year, for the most part, so you really crave those certain dishes.

    Make ahead dishes like this one are the best, more time to enjoy the people around, less time spent in the kitchen.

  114. To answer your question– yes, already have the menu all set up. We are going to the friend’s house but bringing all the food, and get this– the family does not like sweet potatoes! Is that the craziest thing you ever heard?! So your dish would of been perfect, but i don’t want to have it all to myself. No, take i back.. i really would love to have it all to myself, so better not get tempted. By the way, have never cooked turkey either.. my family loves smoked turkey, the one that you put in an oven for an hour and it comes out juicy, smoked and just perfect. So no need to stress over turkey on our side!

    I can’t wait to see your Christmas menu– i find that on Thanksgiving everyone does the same thing– turkey, mashed potatoes, green beans. But on Christmas it’s ham and different variations. I can’t wait to see what your table will be like. And i totally get Asher– Thanksgiving is just food.. but Christmas is magical, there’s presents and songs and Santa 🙂

    1. GO YOU!! That is awesome you have your menu set!!

      Thanks Nikki and I can’t wait to start talking Christmas food!

  115. I love your addition of bacon to such a classic thanksgiving side dish! It’s such a great idea and your pics are amazing as usual.

  116. First I would eat all the nuts on top then the potatoes. Wonderful pictures again and I can’t wait to eat this.
    It has gotten super cold here for November hope you are doing better and the barn is moving along.