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Best Quick Maple Bourbon Sweet Potato Casserole Recipe

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This quick maple bourbon sweet potato casserole is a weeknight-friendly side dish that comes together in under 45 minutes. The maple and bourbon create a warm, balanced sweetness, topped with a crunchy pecan topping for a comforting, soul-soothing dish.

Ingredients

  • Sweet potatoes, peeled and cubed (about 3 large or 4 medium, roughly 2 pounds total)
  • Unsalted butter, melted (4 tablespoons, or ½ stick)
  • Maple syrup, pure (⅓ cup)
  • Bourbon (2 tablespoons)
  • Large eggs (2, lightly beaten)
  • Vanilla extract, pure (1 teaspoon)
  • Salt (½ teaspoon)
  • Cinnamon, ground (1 teaspoon)
  • Nutmeg, freshly grated (¼ teaspoon)
  • Pecans, chopped (1 cup)
  • Brown sugar, packed (¼ cup, light or dark)
  • Maple syrup (2 tablespoons, additional)
  • Unsalted butter, melted (2 tablespoons, additional)
  • Flour, all-purpose (2 tablespoons)
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Peel and cube sweet potatoes into roughly 1-inch chunks. Place in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes until fork-tender.
  3. Drain the sweet potatoes in a colander and let them steam for a minute. Return to the pot or transfer to a large mixing bowl. Mash with a potato masher until mostly smooth with a few lumps, or use a hand mixer for a silkier consistency.
  4. To the mashed sweet potatoes, add melted butter, maple syrup, bourbon, beaten eggs, vanilla extract, salt, cinnamon, and nutmeg. Stir until well combined.
  5. Spread the sweet potato mixture evenly in the prepared baking dish.
  6. In a medium bowl, combine chopped pecans, brown sugar, flour, and a pinch of salt. Add melted butter and 2 tablespoons of maple syrup. Stir until coated and crumbly.
  7. Sprinkle the pecan mixture evenly over the sweet potato base. Drizzle any remaining maple syrup from the bowl over the top.
  8. Bake for 25-30 minutes, until the topping is golden brown and the edges are bubbling. If the topping browns too quickly, tent with foil for the last 10 minutes.
  9. Let the casserole rest for 5-10 minutes before serving.

Notes

Don’t over-boil the sweet potatoes to avoid a soupy casserole. Toast pecans first for extra crunch. Use room temperature eggs. Taste the mixture before baking to adjust seasoning. Watch the topping to prevent burning. The casserole can be assembled up to 24 hours in advance and refrigerated; add 10-15 minutes to baking time. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: sweet potato casserole, maple bourbon, quick, easy, weeknight, holiday, pecan topping

Find it online: https://ovenmila.com/best-quick-maple-bourbon-sweet-potato-casserole-recipe/