Bourbon Bacon Pecan Sweet Potato Casserole
Once you have a bite of this INSANE sweet potato casserole you will never look back or make it any other way. This bourbon bacon pecan sweet potato casserole is gluten free & vegan. If you use dairy free ingredients and coconut palm sugar the recipe becomes Paleo.
There is absolutely no flavor profile that is more iconic (to me anyways) than Bourbon + Bacon + Pecans + Brown Sugar. Combine that with sweet mashed potatoes & you end up with the perfect balance of sweet & savory with just a touch of cayenne.
And- don’t worry when you bake this casserole the alcohol cooks off, so it is safe to serve to any age.
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We put the bacon on top of the casserole as it becomes almost candied texture when its cooked with the brown sugar and crumble. You end up with a crispy, buttery topping. Its absolutely delicious.
IF you prefer you can always mix the bacon right in with the casserole too.
If you want to make this dish ahead you can- I would personally just assemble it and then cover it and freeze it if you are making it 1-2 weeks in advance. If you go this route I would allow it to thaw in the fridge for 24-48 hours and then bake it.
If you wish to make it 1-2 days in advance, assemble it and stick it in the fridge until you want to bake it before serving.
When using a mobile device tap the photo for the pin it button to appear.
When using a mobile device tap the photo for the pin it button to appear.
Bourbon Bacon Sweet Potato Casserole
Ingredients
- 5-6 Medium Sized Sweet Potatoes
- 1/2 Cup + 1 Tbsp Bourbon
- 2 Tsp Vanilla Extract
- 8 Tbsp Butter (Dairy or Nondairy)
- 1 Cup Brown Sugar (or coconut palm sugar)
- 1 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1/4 Cup Milk (dairy or nondairy. We used oat milk)
- 1/4 Tsp Himalayan Salt
- 1 lb Bacon, cooked and chopped
- 1 Cup Pecans, chopped
- 1 /2 Cup Brown Sugar
- 1 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1/4 Tsp Cayenne
- 1/3 Cup Flour
- 1 Tbsp Maple Syrup
- 3 Tbsp Butter, melted (dairy or nondairy)
Instructions
- Preheat to the oven to 350 and line a 9x9 pan with parchment.
- Peel the skin off of the sweet potatoes and place into boiling water until fork tender.
- In a bowl smash the sweet potatoes until smooth (or use an immersion blender) . Add the bourbon, butter, cinnamon, nutmeg, milk, vanilla and sugar. Mix. Pour into the 9x9 pan.
- In a separate bowl mix the bacon, pecans, butter, cayenne, cinnamon, nutmeg, syrup, flour and sugar.
- Top the sweet potato with the bacon and pecan mixture evenly and place into the oven for 40-45 minutes.