Sweet Potato Casserole With Cinnamon and Bourbon Pecan Topping
Get the recipe for a sweet potato casserole with cinnamon and vanilla filling paired with a crunchy bourbon-pecan topping worth savoring.
Sweet Potato Casserole With Cinnamon and Bourbon Pecan Topping
This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and longtime collaborator and friend of Montana Knife Company.
10
20 minutes
90 minutes
380
American
Side dish
A good sweet potato casserole doesn’t need a holiday to earn a spot on the table. This sweet potato casserole with cinnamon brings together a creamy, spiced filling and a crunchy bourbon-pecan topping that works just as well at a Sunday cookout as it does at Thanksgiving dinner.
The secret to this sweet potato casserole is building flavor in layers. The filling gets its warmth from cinnamon and vanilla, and the topping adds crunch and depth with brown sugar, pecans, and a splash of bourbon. This isn’t a side dish that sits quietly on the table; it’s the one everyone goes back for twice.
Ingredients
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5 to 6 whole sweet potatoes (about 3 cups mashed)
1 cup granulated sugar
1 stick butter, melted
2 large eggs
1 tsp. vanilla extract
1/2 Tbsp. your favorite cinnamon seasoning (a cinnamon-sugar blend works great here)
1/4 cup heavy cream
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3 Tbsp. butter, melted
1 cup brown sugar
1/3 cup all-purpose flour
- 1 cup pecans, roughly chopped with a sharp, clean knife
1 splash of bourbon
Directions
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Preheat your oven to 350°F. Place whole, unpeeled sweet potatoes directly on the oven rack and roast for about one hour, or until a sharp kitchen knife slides through the center without resistance. Let them cool enough to handle, then peel and mash until smooth.
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Combine the mashed sweet potatoes, sugar, melted butter, eggs, vanilla, cinnamon seasoning, and heavy cream in a large bowl. Stir until the mixture is smooth and the spices are evenly distributed. The filling should be creamy, not lumpy.
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In a separate bowl, mix the melted butter, brown sugar, flour, chopped pecans, and bourbon. Stir until the dry ingredients are coated and the mixture is crumbly. The bourbon adds a subtle warmth that pairs well with the cinnamon in the filling.
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Spread the sweet potato filling into a cast iron skillet or baking dish. Spoon the pecan topping evenly across the surface. Bake at 350°F for 30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Let the sweet potato casserole rest for five to 10 minutes before serving.
