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Easy Maple Bourbon Sweet Potato Casserole with Pecan Streusel

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This Easy Maple Bourbon Sweet Potato Casserole with Pecan Streusel is a cozy, slightly elevated twist on the classic Thanksgiving side dish. Silky sweet potatoes are blended with bourbon and maple syrup, then topped with a crunchy, buttery pecan streusel for an irresistible texture contrast.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 3–4 large), peeled and cut into 2-inch chunks
  • 1/4 cup unsalted butter, melted
  • 1/4 cup pure maple syrup
  • 2 tablespoons bourbon
  • 1/4 cup heavy cream
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup pecans, roughly chopped and toasted
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon salt

Instructions

  1. Cook the sweet potatoes: Place peeled and chunked sweet potatoes in a large pot, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until fork-tender. Drain in a colander and let steam dry for a few minutes.
  2. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  3. Make the sweet potato base: Transfer drained sweet potatoes to a food processor or large mixing bowl. Add melted butter, 1/4 cup maple syrup, bourbon, heavy cream, beaten eggs, vanilla extract, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Pulse in food processor until completely smooth, scraping down sides as needed. If using a bowl, mash potatoes first, then whisk in remaining ingredients until smooth. Taste and adjust seasoning if desired.
  4. Make the pecan streusel: In a medium bowl, combine flour, brown sugar, and 1/4 teaspoon salt. Add cold cubed butter. Use a pastry cutter or two forks to cut butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized butter pieces. Stir in toasted pecans and 2 tablespoons maple syrup. Use hands to gently squeeze mixture into clumps. Do not overwork.
  5. Assemble the casserole: Pour sweet potato mixture into prepared baking dish and spread into an even layer. Sprinkle pecan streusel evenly over the top. Do not press down.
  6. Bake for 35-40 minutes, until edges are bubbly and streusel is golden brown. If topping browns too quickly (after about 25 minutes), tent loosely with aluminum foil. Let cool on a wire rack for at least 10 minutes before serving.

Notes

For a dairy-free version, use vegan butter and full-fat coconut cream. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour. To skip alcohol, replace bourbon with 1 teaspoon vanilla extract plus 2 tablespoons apple cider or apple juice. Let casserole rest for at least 10 minutes before serving to allow filling to set. Can be assembled up to 2 days in advance and refrigerated, or frozen unbaked for up to 3 months.

Nutrition

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

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