Sweet Potato Phyllo Casserole

4.51 from 79 votes

Putting a new twist on a classic with this Bourbon Pecan Sweet Potato Phyllo Casserole. The classic sweet potato casserole filling of bourbon, cinnamon, and a touch of maple. Spread into layers of buttery phyllo dough, and topped off with savory sage pecans. A deliciously updated version of a Thanksgiving classic!

Prep Time30

Cook Time1 40

Total Time2 10

Calories: 955kcal

Author: Tieghan Gerard

Ingredients

4 medium sweet potatoes
3 tablespoons real maple syrup
2 tablespoons bourbon (optional)
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 cup whole milk or cream
6 tablespoons salted butter, melted
2 eggs, lightly beaten
12-18 sheets frozen phyllo dough, thawed

Pecans

2 tablespoons all-purpose flour
1 tablespoon real maple syrup
1 cup raw pecans, finely chopped
1 tablespoon fresh chopped sage
2 tablespoons cold butter, cubed

Instructions

1. Preheat your oven to 400 degrees F. Butter an 8-9 inch spring form pan.
2. 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. Reduce the oven temperature to 350 degrees F.
3. Peel the skins away from the sweet potatoes and mash well in a large mixing bowl. Mix in the maple syrup, bourbon (if using), vanilla, 1 teaspoon cinnamon, milk, 2 tablespoons butter, and eggs, mixing until combined. Set aside while you prepare the phyllo dough.
4. In a small bowl, mix the remaining 4 tablespoons butter and 1/2 teaspoon cinnamon.
5. Place 1 sheet of phyllo dough on a clean counter and brush with the cinnamon butter. Repeat, layering 2 more times, placing the sheets of dough over top of each other. Carefully transfer the buttered phyllo to the prepared pan, gently pressing it to fit inside. Repeat, over lapping each layer 3 more times until you have completely covered the bottom and sides of the pan to create the crust (see above photo) and have used between 12-18 sheets of dough.
6. Spoon the sweet potato mixture into center of the phyllo dough. Spread in an even layer.
7. To make the pecans. In a medium bowl, combine the flour, maple, pecans, and sage. Add the butter and use your fingers to mix the butter into the pecans until a crumble forms.
8. Sprinkle the pecans over the sweet potatoes. Transfer to the oven and bake for 30-40 minutes or until the pecans are toasted and the phyllo is golden brown. Serve warm

Notes

*Inspired by Martha Stewart.

Nutrition

Calories: 955kcal