A Sweet, Salty Side
This brown butter sweet potato casserole with bourbon and bacon pecan topping recipe is a rich side dish perfect for your holiday dinner spread. Browning the butter gives the sweet potato casserole a subtly, nutty flavor that pairs beautifully with caramelly notes of bourbon. It’s all topped with a sweet and salty topping made from fried bacon, whole pecans, brown butter, and fresh sage. This is sure to be a hit at your Thanksgiving get-together!
The Supplies
Ingredients
To make this brown butter sweet potato casserole with bourbon and bacon pecan topping, you’ll need the following ingredients:
- Sweet potatoes
- Unsalted butter
- Brown sugar
- Kosher salt
- Ground cinnamon
- Eggs
- Bourbon
- Heavy cream
- Thick cut bacon
- All-purpose flour
- Raw pecans
- Fresh sage
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this sweet potato casserole with bourbon and bacon pecan topping, you’ll need the following pieces of equipment:
- Small baking sheet
- Mixing bowls
- Silicone spatula
- Measuring spoons
- Measuring cups
- Medium frying pan
- Wooden spoon or spatula
- Mixing spoons
- 9×13 casserole dish
- Oven mitts
Frequent Recipe Questions
Can I make this recipe in advance?
- A: Yes! Prepare the recipe, cover the casserole dish, and refrigerate it up to 2 days in advance. Let the casserole dish sit on the counter for an hour before baking it according to the recipe directions.
Is it ok to omit the bacon from the topping?
- A: Absolutely! If you, or your guests, do not consume pork you can omit the bacon. I’d consider adding an additional ¼ teaspoon of kosher salt to the topping to balance the salt level.
Can I freeze this sweet potato casserole recipe?
- A: For sure! Place the casserole in an air-tight, freezer safe container and freeze for up to 3 months. Thaw the casserole in the refrigerator for 24 hours and then heat in the oven.
Is it ok to substitute dried sage in the topping?
- A: Fresh sage will taste best, but you can substitute 1 teaspoon dried sage if needed.
What brand of bourbon do you recommend using in this recipe?
- A: I used Makers Mark in my recipe, as it has strong flavors of caramel and vanilla, that pair nicely with the brown butter and sweet potato.
Recipe Tips
When you make this brown butter sweet potato casserole with bourbon and bacon pecan topping, here are a few tips to make sure it turns out delicious:
- To test if the sweet potatoes are softened all the way through, insert a butter knife into the center of each. If it cuts through without any resistance, they’re good to go!
- To mash the sweet potatoes, I use a large spoon so that it has a more rustic texture. You can also use a potato masher, if it’s easier on your hands. To get a really smooth consistency, add the sweet potatoes to a food processor and pulse on low until just pureed.
Recipe Details
Bake the Sweet Potatoes
To start the sweet potato base, you’ll first roast the sweet potatoes in the oven to soften them. Poke a few holes in each sweet potato and roast them in the oven for just under an hour until they are baked all the way through. Once the sweet potatoes are out of the oven, and cooled enough to handle, remove their skins and discard. Mash the sweet potatoes in a large bowl and set it aside until you begin assembly.
Make the Bacon Pecan Topping
To make the brown sugar bacon pecan topping, start by frying the bacon in a frying pan until they’re nice and crisp. Transfer the browned bacon to a paper towel lined plate.
Then add the fried bacon, brown sugar, all purpose flour, raw pecans, melted butter, and chopped fresh sage in a small mixing bowl. Stir the ingredients together until no streaks of flour or pools of melted butter are left. Place the mixing bowl in the fridge to set up while you mix the sweet potato base.
Assemble the Sweet Potato Casserole
To make the casserole, first brown the butter by adding it to a frying pan, and letting it melt and bubble for a few minutes. Remove the pan from the stovetop and let it cool slightly.
Mix the mashed sweet potatoes with the brown sugar, salt, cinnamon, eggs, bourbon, and heavy cream. Then pour the browned butter into the sweet potatoes and mix once more.
Spoon the sweet potatoes into the casserole dish and spread into an even layer. Take the bacon pecan topping out of the refrigerator and crumble it over the top of the sweet potatoes in the casserole dish.
Bake the sweet potato casserole until the topping is crisp and the edges of the casserole are bubbling. Remove the casserole from the oven and set it aside for 10 minutes to cool and set before serving.
For the ultimate Thanksgiving side spread, serve this recipe with Cheesy Green Bean and Mushroom Casserole, Simple Cranberry Sauce, and Sausage Stuffing. Enjoy!
If you make this brown butter sweet potato casserole with bourbon and bacon pecan topping, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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Bourbon Brown Butter Sweet Potato Casserole
Description
This rich, brown butter sweet potato casserole with bourbon is topped with a brown sugar bacon pecan crumble and baked until bubbly warm.
Ingredients
Bourbon Brown Butter Sweet Potato Casserole
Brown Sugar Bacon Pecan Topping
Instructions
Bake the Sweet Potatoes
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Preheat the oven to 400°F and set out a small baking sheet.Â
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Pierce the sweet potatoes with a fork or butter knife a few times on each side. Arrange the sweet potatoes on the baking sheet. Roast the sweet potatoes for 50-55 minutes until softened. Remove the baking sheet from the oven and let the potatoes cool slightly until they’re easily handled.
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Once cool, peel the skin from the sweet potatoes and add to a mixing bowl. Mash the sweet potatoes roughly and set aside.
Make the Bacon Pecan Topping
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Add the cubed bacon to a medium-sized frying pan over medium heat. Fry the bacon, stirring occasionally, until crisp and brown.Â
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Transfer the fried bacon to a paper towel lined plate and safely discard any remaining bacon grease.Â
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In a small mixing bowl, add the fried bacon, brown sugar, all purpose flour, raw pecans, melted butter, and chopped fresh sage. Mix until the ingredients are incorporated and no streaks of flour or pools of melted butter are left. Place the mixing bowl in the fridge to set up while you mix the sweet potato base.
Assemble the Sweet Potato Casserole
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Preheat the oven to 350°F and set out a 9x13 casserole dish.
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In a clean frying pan, add the butter for the sweet potatoes and melt it over medium heat. Let the butter bubble and brown, stirring once or twice, until it browns and smells nutty. About 4-5 minutes. Set the butter aside, off of the heat, to cool for a minute.
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Mix the mashed sweet potatoes with the brown sugar, salt, cinnamon, eggs, bourbon, and heavy cream. Carefully pour in the browned butter and mix once more.
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Transfer the sweet potatoes into the casserole dish and spread into an even layer. Take the bacon pecan topping out of the refrigerator and crumble on top of the sweet potatoes in the casserole dish.
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Bake the sweet potato casserole for 35-40 minutes, until the topping is crisp and the edges of the casserole are bubbling. Remove the casserole from the oven and set it aside for 10 minutes to cool and set before serving. Enjoy!
