Bourbon Bacon Sweet Potato Casserole with Maple

Steps

• 1

  Preheat your oven to 375°F. Scrub 5 pounds sweet potatoes and roast them on a foil lined, rimmed baking sheet for 1 hour (or until a knife pierces easily). Remove, cut in half and let cool until easy to handle.

  
• 2

  Liberally butter a 9x13 baking dish with butter.

  
• 3

  In a small bowl blend the whole wheat flour, brown sugar, 1 teaspoon of kosher salt and cold butter until small, pea-size pieces form. Add in cooked bacon and pecans and use your hands to from large crumbles. Keep cold in the refrigerator until ready to use.

  
• 4

  In a small sauce pan; add the 6 tablespoons of butter, orange zest and a half teaspoon of both cinnamon and nutmeg.

  
• 5

  Add in the bourbon and bring to a low simmer until the butter has melted and small bubbles start to form.

  
• 6

  Scrape the sweet potato flesh into a large bowl and discard the skins. Add in the teaspoon and a half of kosher salt and mash until fairly smooth. Add in the bourbon mixture and half and half and stir until smooth.

  
• 7

  Spread the bourbon sweet potato mixture into the prepared pan and top with the chilled bacon/pecan streusel.

  
• 8

  Bake in the oven for 18-20 minutes. Let cool for 5 minutes before serving.