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Thanksgiving sweet potatoes, but with a little something extra. This version keeps the creamy, buttery filling we all love, then adds bourbon and a crunchy bacon-pecan topping that’s sweet, salty, herby, and just a little spicy.
It still feels wonderfully classic, but the savory topping keeps things from becoming overly sweet. Even better, you can assemble the casserole ahead of time, making it such a helpful side when Thanksgiving dinner gets busy.
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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 pecan crumble topping…that everyone loves.
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 fork tender, peel away the skins (then use them to make these sweet potato skin chips) and then mash. Then add in a touch of light brown sugar, vanilla, cinnamon, melted 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!
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.
Put it all together…
Last up, layer the topping over the sweet potatoes in a casserole dish 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.
FAQ:
Can I make bourbon sweet potato casserole ahead of time?
Yes. Assemble the casserole through step 4, cover it, and refrigerate for up to 2 days. Take it out while the oven preheats, then bake as directed.
Do I have to use bourbon?
No. Bourbon is optional in this recipe, so you can leave it out without changing the rest of the method.
How do I know when the sweet potatoes are ready to mash?
They should be completely soft and fork-tender all the way through. If you hit a firm spot in the center, they need more time before mashing.
Can I make this sweet potato casserole gluten-free?
Yes. You can replace the all-purpose flour with an equal amount of your favorite gluten-free flour blend.
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.
Ingredients
- 4 medium sweet potatoes
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup whole milk
- 4 tablespoons salted butter,, melted
- 2 large eggs,, beaten
- 2 tablespoons bourbon , (optional)
- kosher salt
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)
Instructions
- 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 9×13 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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Huge, huge hit with the family. It was my husband and my mother in law’s tied favorite dish (their other favorite was my favorite-the Herby Mushroom Croissant Stuffing). We had to substitute almonds for the pecans-my son has an anaphylactic allergy to four nuts, one being pecans. This was a well loved dish and we are considering it for Christmas, but somehow I think Tieghan will convince us to make some other insanely delicious dishes that she posts.
Hi Stephanie,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
I made this yesterday for our Thanksgiving meal. What a hit! I followed the recipe exactly, and we loved it. I’m currently eating it again for breakfast!
Hi Kristine,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Made exactly as written and it was a hit for thanksgiving dinner last night!
Loved the hint of cayenne!
Bought a brown sugar bourbon just for this recipe. *Chefs kiss
Hey Angela,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
I was looking for a little more savory than the traditional Ruth’s Chris version. This nailed it for me. The bacon, cayenne, rosemary and sage were the perfect change up. Even my non-sweet potato eaters enjoyed it. Will add to my Thanksgiving menu again!
Hi Julee,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Used a bit less sage and rosemary, as I was a little nervous since the fam is used to traditional meals. Turned out great and everyone loved it !!!
Hey Emilia,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Meal was delicious! Made it for thanksgiving dinner and got so many compliments. Even my aunt who “doesn’t like sweet potatoes” liked the pecans on top so much she served herself seconds. I did omit the sage (didn’t have any handy) and cayenne (didn’t want spice for the kids), and added a small tablespoon of maple to the mashed potato mixture – but it was absolutely amazing. Will make again (hopefully with cayenne next time, because I love spice!)
Hi Alex,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Made this in place of the usual sweet potato casserole I have been making for 30 years. It was a huge hit!!! They now want this for all future holidays.
Hi Kathy,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
This turned out really good! I wouldn’t change anything but possibly put it in a smaller dish but the flavors were awesome. Everyone loved it.
Hi Kelly,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Simply outstanding! Probably the best on the table this Thanksgiving!
Hey there,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
This was a hit at Thanksgiving! So delicious. And now it has been requested that I make it again for Christmas ?
Hey Morgan,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Sooo good!! Made the sweet potato base the day before to lessen the prep, stored covered in the fridge, then made/added the bacon pecan topping right before baking day of…. Turned out so well and reheats amazingly! Husband and FIL (who doesn’t normally love sweet potatoes) gave this rave reviews. Such a good combo of sweet, savory, and spicy. Loved how easy it was too!!
Hi Abbey,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
It’s Thanksgiving morning and I haven’t cooked my casserole yet. I made it with butternut squash and I probably should’ve squeezed out the moisture, it’s pretty soupy. I forgot to put the butter in with the crumble so I add the butter on top. So I worried all night and this morning I took it apart and re-crumbled it with a little more flour. Let’s see what’s going to happen. I’ll let you know after people eat it. God knows if any of proportions are correct. ???????
Well it was a crowd favorite. I thought it was a bit mushy and I’d like to try it again. I will this time try it with sweet potatoes because I think the consistency will be better but every bite was eaten so it was a success.
Hi Ruth,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
I hope it turns out okay!
I’m confused on the butter situation. Is it a total of 13.5 tablespoons of butter for serving 10? And if so what steps are there as far as the sweet potato/butter addition? Maybe I’m looking too far into this.
Hi Tyson,
Yes, that is correct, please follow the instructions as is. You will use some of the butter in step 2 and the rest of the butter in step 3. I hope you love the recipe. xTieghan
I made this last year and I can’t wait to make it again today!
Hey Adriana,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Ah, crap. The pan didn’t fill, I transferred it into another pan and it mixed it all together. Praying it’s still delicious 🙁
Hi Michele,
So sorry, not sure what you mean…let me know how they turn out! xTieghan