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Perfect Maple Bourbon Sweet Potato Casserole with Pecan Streusel

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This Maple Bourbon Sweet Potato Casserole with Pecan Streusel is a showstopper side dish featuring creamy sweet potatoes, rich maple syrup, warm bourbon, and a crunchy pecan topping. It’s perfect for Thanksgiving, Christmas, or any special gathering.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/4 cup unsalted butter, melted
  • 1/3 cup pure maple syrup
  • 2 tablespoons bourbon
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Peel and cube the sweet potatoes into 1-inch chunks. Place them 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 15-20 minutes, until the potatoes are fork-tender. Drain well.
  3. Return the drained sweet potatoes to the pot or transfer them to a large mixing bowl. Mash them with a potato masher or press through a ricer for the smoothest texture. Let cool for about 5 minutes.
  4. To the mashed sweet potatoes, add the melted butter, maple syrup, bourbon, beaten eggs, vanilla extract, salt, cinnamon, and nutmeg. Stir until well combined. Optionally, use a hand mixer to whip on low speed for about a minute to incorporate air.
  5. In a medium bowl, combine the chopped pecans, flour, brown sugar, cinnamon, and a pinch of salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  6. Pour the sweet potato mixture into the prepared baking dish and spread into an even layer. Sprinkle the pecan streusel evenly over the top. Do not press it down.
  7. Bake for 30-35 minutes, until the edges are bubbly and the streusel is golden brown and fragrant. If the streusel is browning too quickly, loosely tent with aluminum foil for the last 10 minutes.
  8. Let the casserole rest for 5-10 minutes before serving.

Notes

You can prepare the sweet potato base up to two days in advance. Store it in the refrigerator in an airtight container. Make the streusel separately and keep it in the fridge as well. When ready to bake, assemble and add the streusel right before putting it in the oven. For a non-alcoholic version, substitute bourbon with 2 tablespoons of apple cider or a mixture of 1 tablespoon apple juice and 1 teaspoon vanilla extract.

Nutrition

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

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