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Bourbon Sweet Potato Casserole w

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This isn’t your grandma’s sweet potato casserole — it’s a bold upgrade. Creamy bourbon-infused sweet potatoes meet a crispy, candied bacon-pecan topping that’s both sweet and salty. It’s a show-stopping side that steals the spotlight every time.

Ingredients

Scale

Sweet Potato Base:

4 large sweet potatoes, peeled and cubed

1/2 cup whole milk

1/4 cup pure maple syrup

2 tbsp brown sugar

3 tbsp unsalted butter

1–2 tbsp bourbon (optional but amazing)

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp salt

2 eggs, lightly beaten

Bacon Pecan Topping:

4 slices thick-cut bacon, chopped

1 cup chopped pecans

2 tbsp brown sugar

1 tbsp maple syrup

1/4 tsp cayenne pepper (optional)

Pinch of salt

Instructions

Preheat oven to 375°F (190°C). Boil sweet potatoes in salted water until fork-tender, about 15 minutes. Drain and mash until smooth.

Stir in milk, maple syrup, brown sugar, butter, bourbon, vanilla, cinnamon, nutmeg, and salt. Once slightly cooled, mix in eggs.

Spread mixture into a greased 9×13-inch baking dish.

In a skillet, cook bacon until crispy. Drain and combine with pecans, brown sugar, maple syrup, cayenne, and a pinch of salt.

Sprinkle topping over sweet potato base.

Bake for 25–30 minutes until golden and bubbling. Let rest 5–10 minutes before serving.

Nutrition

Find it online: https://thecomfortspoon.com/bourbon-sweet-potato-casserole-w/