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Best Brown Sugar Bourbon Sweet Potato Casserole: Easy

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This brown sugar bourbon sweet potato casserole is a quick and easy side dish that’s perfect for holidays and potlucks. The bourbon adds a warm depth that balances the sweetness, creating a creamy, caramelized casserole with a crunchy pecan topping that’s absolutely irresistible.

Ingredients

Scale
  • 4 medium sweet potatoes (about 2 pounds), peeled and cubed
  • 1 cup packed brown sugar, divided
  • 6 tablespoons unsalted butter, softened
  • 3 tablespoons bourbon
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Boil the sweet potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium-high and cook for 12-15 minutes, until fork-tender. Drain well in a colander.
  3. Mash the potatoes: Transfer the drained sweet potatoes to a large mixing bowl. Mash them with a potato masher or beat with a hand mixer until smooth. Let them cool for 5 minutes.
  4. Mix the filling: Add 3/4 cup of the brown sugar, 4 tablespoons of softened butter, the bourbon, eggs, vanilla extract, salt, cinnamon, and nutmeg to the mashed sweet potatoes. Mix on low speed with a hand mixer, or stir vigorously with a wooden spoon, until everything is well combined. Stir in the heavy cream until just incorporated.
  5. Make the topping: In a separate bowl, combine the remaining 1/4 cup brown sugar, the flour, and the chopped pecans. Cut in the remaining 2 tablespoons of butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
  6. Assemble the casserole: Pour the sweet potato filling into the prepared baking dish and spread it evenly with a rubber spatula. Sprinkle the pecan topping evenly over the filling. Don’t press it down.
  7. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, until the filling is set and the topping is golden brown and crispy. The edges should be bubbling slightly. If the topping browns too quickly, tent the dish loosely with foil for the last 10 minutes.
  8. Cool and serve: Let the casserole cool on a wire rack for at least 10 minutes before serving. Serve warm.

Notes

For a dairy-free version, use vegan butter and coconut cream instead of heavy cream. For gluten-free, substitute the flour in the topping with a 1:1 gluten-free baking blend. For a non-alcoholic version, replace the bourbon with 2 tablespoons of apple cider and 1 tablespoon of vanilla extract. Let the potatoes cool before adding eggs to prevent scrambling. Toast pecans for extra flavor. The casserole tastes even better the next day.

Nutrition

Keywords: sweet potato casserole, brown sugar bourbon, holiday side dish, Thanksgiving, potluck, easy casserole, bourbon sweet potatoes

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