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Easy Maple Bourbon Sweet Potato Casserole with Pecan Streusel

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A quick and easy sweet potato casserole with a warm maple-bourbon flavor and a crunchy pecan streusel topping. Perfect for weeknights or holiday dinners, this dish is creamy, comforting, and made with simple ingredients.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 pounds total), peeled and cubed into 1-inch pieces
  • 1/4 cup unsalted butter, melted
  • 1/3 cup pure maple syrup
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar (light or dark)
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1 cup pecan halves or pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish lightly.
  2. Place peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, until fork-tender. Drain well and let steam dry for a minute or two.
  3. Transfer drained sweet potatoes to a large mixing bowl. Add melted butter, maple syrup, bourbon, vanilla, salt, pepper, cinnamon, and nutmeg. Mash until smooth, leaving a few small lumps if desired. Taste and adjust seasoning.
  4. Spread the sweet potato mixture evenly into the prepared baking dish.
  5. In a medium bowl, combine flour, brown sugar, salt, and cinnamon. Add cold butter cubes. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized butter pieces. Fold in pecan halves or pieces.
  6. Sprinkle the streusel evenly over the sweet potato base. Do not press it down.
  7. Bake for 25-30 minutes, until the streusel is golden brown and the filling is bubbling around the edges. If browning too quickly, tent with foil at 20 minutes.
  8. Let the casserole rest for 5-10 minutes before serving.

Notes

For a non-alcoholic version, substitute bourbon with 2 tablespoons apple cider or strong brewed coffee. To keep streusel crunchy, use cold butter and don’t over-mix. Let casserole rest before serving to allow topping to set. Leftovers keep in the refrigerator for up to 5 days and can be reheated in a 350°F oven.

Nutrition

Keywords: sweet potato casserole, maple bourbon, pecan streusel, Thanksgiving side, easy weeknight recipe

Find it online: https://lolaspoon.com/easy-maple-bourbon-sweet-potato-casserole-with-pecan-streusel/