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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.
How is the consistency supposed to go be in the mix? I’m concerned it might be to runny. If so would more sweet potatoes make it better? What would you do?
Hi Shannon,
You can watch the video above for reference:) You could always add another sweet potato if needed. Happy Thanksgiving!
Can I also make the topping ahead?
You bet, that will work nicely for you!
Have you ever used another type of milk instead of whole? Almond milk/ soy milk etc?
Hi Cindi,
Any milk will work:) Happy Thanksgiving!
Huge hit at friendsgiving this year! Very easy to make and reheats well.
The bacon and pecans on top are so good and add a great bit of texture.
Hey Rachael,
Amazing! Love to hear this recipe turned out well for you, thanks for making it!
Happy Thanksgiving!
I cant find fresh sage, would it be ok to use powdered sage and if so how much?
Hi Joellen,
I would use 1 teaspoon of ground sage. Please let me know if you have any other questions!
Happy Thanksgiving!
Thank you so much! I have also been making this since you first posted I believe around 2016?!?! Seriously, our family begs me to make and bring it to thanksgiving ever year…it is the best ever!!!!!!
Hey Amber,
Awesome! So glad to hear this recipe always turns out well for you! Thanks for making it so often!
Happy Thanksgiving!
I’ve made this every year since it was first posted, and I have family members asking for me to bring it again this year. It is so delicious!!
Hey Erin,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
Happy Thanksgiving!
Do you use light or dark brown sugar?
Hey Sharon,
I like to use light brown sugar for this recipe. Please let me know if you have any other questions!
This recipe is absolutely amazing and needs to be a staple to everyone’s holiday meals. Truly dessert like with a hint of heat and a lingering savory taste of the sage and bacon. The added texture of the caramelized brown sugar pecans pulls all the wonderful flavors together. Since I found this recipe I have made it the last 3 years and will definitely pass it on to my adult kids.
Hey Eleanor,
Awesome! Love to hear this recipe turned out well for you, thanks for making it and your comment!
Have a great weekend!
Hi Tieghan,
This looks so good and I can’t wait to make it next week. Do you think the bourbon will be too strong for a 2-year-old, or is it subtle? I love the taste of bourbon but didn’t know if I should leave it out for my grandchild. She loves sweet potatoes!
Thanks so much, Kim! I would skip the bourbon for her:) If you want, you could make a little side of sweet potatoes for her. I hope this helps!
I’d like to halve this recipe as some of
My guests are vegetarian. What size baking dish would you recommend?
Hey Shawna,
I would use a 9 or 8 inch pan. I hope you love this recipe, please let me know if you have any other questions!
Made this for Thanksgiving yesterday, and it was absolutely delicious. Turned out only two of the vegetarians showed up, so it disappeared almost instantly, It was delicious! Thanks for this great recipe.
Hey Shawna,
Happy Holidays! Thank you so much for making this recipe and your comment, love to hear it turned out well for you!
I love this recipe and have made it several times, what is your suggested salt amount? I can’t seem to get it perfect. Thanks!
Thanks so much, Taylor! Love to hear this:) I usually do 1 teaspoon of salt, but it’s really up to you! Happy Thanksgiving!
I love your recipes! I have a Bourbon Hickory Syrup that I’d like to use in this recipe. Any idea of how much to use in place of the brown sugar?
Thanks so much, Robin! So sorry, I have never tried that, but it sounds delicious! I would measure with your heart:)
Do you have any suggestions for freezing this dish? Should I make the whole recipe and freeze it, or hold off on the topping? Then would you suggest letting it thaw before baking, or baking frozen? Thanks!!
Hey Kim,
I would go ahead and freeze without the topping. You can then thaw, add the topping, and bake as directed.
I hope you love this recipe, Happy Thanksgiving!
I’ve made this a handful of times for work Thanksgiving potlucks and at home for the last 8 thanksgivings or so and it’s always a hit. The cayenne and sage are the hidden surprises. I broil the top for a few mins and then set in my casserole slow cooker for a couple hours and it turns out great!
Hey Jennifer,
So kind of you to making this recipe so often and leave feedback—glad it is always a hit!
What could you use instead of pecans since we have tree nut allergy in the group.
Thanks
Hi Tami,
You could use pumpkin seeds, that would work nicely here! Let me know if you give this recipe a try, I hope you love it!
Hello! I have quite a few dishes to make this year as we are having two thanksgivings! I would like to freeze the potato mixture in a gallon baggie for a week before thawing and finishing the recipe in the oven. Is that reasonable or do you have any further advice? By the way, my sister-in-law makes this every year and I quite literally look forward to it more than any other dish. Thank you for making such a delicious and memorable recipe!
Thanks so much, Stephanie!! Yes, that would be just fine for you to do! I hope this recipe turns out well for you. Happy Thanksgiving!