Here's an awesome sweet potato casserole to roll out just in time for holiday entertaining. This version has bourbon, pecans and maple bacon too!
At holidays, I particularly like an assortment of side dishes. Give me green bean casserole, stuffing, gravy, corn and a big helping of sweet potato casserole (and let’s not forget the rolls!).
This time around, I want the sweet potato casserole all jazzed up for the holidays with fancy bourbon, pecans and maple bacon. The end result is a creamy sweet potato goodness with a hint of orange, spices and bourbon and topped with a fantastic crunchy streusel made up of brown sugar, maple bacon and pecans.
To save time, you can roast and peel the potatoes a day in advance – so all you have to do the day of is mash and build the casserole!
First I scrubbed 5 pounds of sweet potatoes and then baked them at 350 degrees F for an hour. You’ll know they're done when a knife glides effortlessly through the center.
I cut them in half and wait for them to cool down so they're safe to handle.
Meanwhile, I prep my 9×13" dish with a heavy smear of butter.
To make the streusel topping, you’ll need a cup of chopped pecans, two strips of maple bacon that have cooked until crispy and chopped, a stick of butter, brown sugar, whole wheat flour and salt.
Combine the sugar, flour and salt with the stick of butter until small pea-size pieces form.
Add in the bacon and chopped pecans.
Use your fingers and form into large crumbles. Keep the streusel topping in the fridge to keep cold until you’re ready to use it.
In a sauce pan add 6 tablespoons of butter, orange zest, and a 1/2 teaspoon each of nutmeg and cinnamon.
Add in the bourbon and bring to a low simmer until the butter has melted and small bubbles form, about 8-10 minutes.
Meanwhile, scoop out the flesh and discard the sweet potato skins. Smash the sweet potatoes with a potato masher until somewhat smooth.
Season with a teaspoon and a half of kosher salt and then pour in the bourbon/butter mixture.
Then measure and add in the half and half.
Blend with a spatula until smooth.
Spread the bourbon sweet potato mixture into the prepared pan.
Top with the chilled streusel topping and bake at 350 degrees F for 20-25 minutes.
Ahhh... This truly smells amazing!
Every bite has a layer of flavor. The subtle orange, the bourbon, the toasty pecans and smoky bacon. It’s definitely a perfect side dish for the holidays!