Bourbon Sweet Potato Casserole with Bacon Pecan Crumble
Leave a review!
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Consider upgrading a classic this holiday season! Bourbon Sweet Potato Casserole with Bacon Pecan Crumble combines sweet, savory and smokey flavors for a modern twist on a Thanksgiving favorite.
A splash of bourbon adds subtle warmth and spice while the crunchy pecan crumble topping which features pecans, bacon, brown sugar and sage, adds a satisfying crunch and a savory contrast to the creamy sweet potatoes. This simple, yet elevated casserole is sure to impress and may easily become a top-requested recipe in years to come!
Why You’ll Love this Recipe
- It’s a subtle upgrade to a classic recipe. Everything we love about a classic sweet potato casserole holds true here. It’s just made a little more delicious with a few additional ingredients! Heinen’s CARE Certified hickory smoked bacon, pecans and sage elevate the traditional crumble topping, while bourbon enhances the flavor of the creamy sweet potato base.
- It only requires about 30 minutes of hands-on prep time. While the sweet potatoes roast, sauté the bacon and prepare the crumble topping. After roasting, you can prepare the sweet potato base and assemble the casserole in about 15 minutes.
- It serves a small crowd. This recipe makes enough to serve 8-10 people, though it can be halved and prepared in an 8×8 square baking dish for smaller gatherings.
Bourbon Sweet Potato Casserole with Bacon Pecan Crumble
Cook time: 1 hour, 15 minutes Prep time: 15min Total time: 15min
Servings: 8-10
Ingredients
For the Sweet Potatoes
- 4 lbs. Sweet potatoes, unpeeled and halved lengthwise
- Heinen's avocado oil
- 1/2 cup Heinen's whole milk
- 1/2 cup Heinen's salted butter (1 stick) melted
- 1/3 cup Heinen's organic brown sugar
- 3 Heinen's large cage free eggs
- 1/4 cup bourbon
- 1 1/2 tsp. vanilla
- 1 1/2 tsp. Heinen's ground cinnamon
- 1 tsp. Kosher salt, or to taste
For the Crumble Topping
- 3 slices Heinen's CARE Certified hickory smoked thick sliced bacon, cut into 1/2 inch pieces
- 1/3 cup all-purpose flour
- 1/3 cup Heinen's organic brown sugar
- 3 Tbsp. Heinen's salted butter, melted
- 1 1/2 cups Heinen's raw pecan halves, coarsely chopped
- 1 Tbsp. fresh sage leaves, finely minced
- 1/4 tsp. Heinen's cayenne pepper, more to taste (optional)
- Kosher salt
Instructions
- Preheat oven to 400F. Line a large sheet pan with foil and spray with nonstick cooking spray. Drizzle the halved sweet potatoes with avocado oil and use your hands to rub it on all of the sides of the potatoes. Arrange the halves cut-side down and roast for 30-35 minutes or until very tender.
- Reduce the oven temperature to 350F and grease a 9×13 inch baking dish.
- Allow the sweet potatoes to cool to room temperature, then scrape the flesh into a large mixing bowl and mash. Add the milk, melted butter, brown sugar, eggs, bourbon, vanilla, cinnamon and salt. Stir well to combine or use a hand mixer for a smoother consistency. Transfer to the prepared baking dish.
- To prepare the crumble topping, sauté the chopped bacon over medium heat until crispy. Transfer to a paper towel lined plate to drain. Reserve 1 Tbsp. of the drippings.
- In a separate bowl, combine the flour, brown sugar, melted butter, reserved bacon drippings, crispy bacon, pecans, sage and cayenne. Season to taste with salt. Sprinkle over the sweet potatoes.
- Bake for 35 to 40 minutes, or until the topping is golden brown. Allow to cool 10 minutes before serving.
