This post may contain affiliate links, please see our privacy policy for details.

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.

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8
Calories Per Serving: 426 kcal

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

SavePrintEmail

Ingredients

Sweet ‘n’ Savory Bacon Pecans

US Customary - Metric

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 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.

Notes

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. 
View Recipe Comments

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

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    Thus is my FAVORITE recipe for Thanksgiving. I’m unfortunately dairy and soy free while breastfeeding.. would this work with almond milk and eagles best butter substitute ?

    Reply

    1. Hey Melanie,
      That should work well for you, ghee might be a better option for the butter:) I hope this helps! Happy Thanksgiving! xx

      Reply

  2. More of a question. I am trying to keep the sugar content down. Is there a way to use less sugar that 1.5 cups of brown sugar total? I can use sugar substitute which i have. I love the fact that there are no marshmallows in this.

    Reply

    1. Hey Peter,
      You could probably reduce to 1 cup without compromising the flavors here. Please let me know if you have any other questions! xT

      Reply

  4. 5 stars
    Made this today as a test run for Thanksgiving. My kids loved it! I might do it without the bacon + extra pecans on Thanksgiving for a few vegetarian fam members. Mine also turned out a little watery? But I’m wondering if my potatoes were too small or I need to leave it in longer. It’s still so delicious!

    Reply

    1. Hey Megan,
      Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:) I would try baking a little longer! xx

      Reply

    1. Hey Lexi,
      Sure, that should be okay for you to do! Please let me know if you give this recipe a try, I hope you love it! xx

      Reply

  6. Any suggestions on making this in a crockpot? I assumed maybe follow steps 1-5 and simply transfer into the crockpot to reheat the following day but not sure how the pecans will fare this way. Was thinking about making this recipe for a potluck.

    Reply

    1. Hi there,
      Sorry, I’ve not tried this recipe in the slow cooker, but you could try what you suggested, that might work well for you and then just bake the pecans in the oven! I hope this helps! xT

      Reply

  7. 5 stars
    This recipe is so good that it tricked my family into thinking I knew how to cook 😂The process is easy and it tastes so much more sophisticated than the ol’ sweet potato and marshmallow bit. My father-in-law calls the dish “Drunken Potatoes” and we all look forward to it at Thanksgiving. This will be the third year that we enjoy it. Thanks for sharing!

    Reply

    1. Hey SJ,
      I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx

      Reply

    1. Hi Abbey,
      Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Hope you’re off to a great weekend! xT

      Reply

  9. 3 stars
    I loved making this. The kitchen smelled amazing. A fan favorite for my friends with a sweet tooth. It reminded me of a “southern dish” even with the salt, bacon and cayenne, it was sooo sweet! Next time I make I’ll reduce sugar. My taste buds like sweet things to be a touch more savory. I’m clearly a northerner. ?

    Reply

  10. 5 stars
    This was excellent! Very fall-ish flavors. I think I may have added too much fresh sage though. It was stronger than I anticipated. Most likely due to my lack of measurement skills, I’m sure.

    Reply

  12. 5 stars
    Made this to go with our Easter Ham, everyone loved it! The bourbon gives it just a little sompin’ sompin’ along with that little bit of heat and the topping. A new family favorite!!!

    Reply

  13. 5 stars
    I would give this ten stars if I could! It’s so incredible. I’ve made it twice, and it’s been a huge hit with each crowd. Definitely a go-to recipe!

    Reply

    1. Hey Hannah,
      Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT

      Reply

      1. Hi Lydia,
        I would freeze prior to baking, that should work well for you! I hope this recipe is tasty, please let me know if you give it a try! xT

        Reply

  14. 5 stars
    Wow–This is a keeper!! But is it possible to modify for dairy-free guests by subbing almond milk for whole milk?

    Reply

    1. Hey Shari,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! Yes, that will work well for you. xxTieghan

      Reply

  15. 5 stars
    Made this last year and again this year. It will always be a go to recipe for sweet potatoes. This year we added leftovers to an oat flour, based sweet potato muffin recipe and it was amazing! Thank you for sharing your recipe wizardry!

    Reply

    1. Hey Roxanne,
      Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

      Reply

        1. Hi Angelina,
          I would just make through step 4 and then bake as directed when you are ready to serve. I hope this recipe turns out amazing for you, please let me know if you give it a try! xT

          Reply