This Buttery Bourbon Sweet Potato Casserole Is the Missing Piece in Your Holiday Feast
Categories: DIY Recipes

This Buttery Bourbon Sweet Potato Casserole Is the Missing Piece in Your Holiday Feast

If you’re still on the hunt for a recipe that’ll steal the show at your holiday feast this year, take our bourbon sweet potato casserole recipe for a spin. It’s boozy, sweet, loaded with butter — and we can guarantee you won’t miss those marshmallows once you try this pecan crumble topping.

bourbon sweet potato casserole recipe

Serves 6-8


For the casserole: 

  • 6 large Garnet sweet potatoes
  • 1/4 cup brown sugar
  • 6 Tablespoons salted butter, melted
  • 1 orange, zested
  • 1/4 cup half-and-half
  • 1 teaspoon vanilla extract
  • 2 Tablespoons maple syrup
  • 1/3 cup bourbon
  • 2 teaspoons cinnamon
  • salt and pepper, to taste

For the streusel topping:

  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 1 1/2 cups chopped pecans
  • 1 teaspoon cinnamon
  • 1 Tablespoon maple syrup
  • 8 Tablespoons salted butter, melted


1. Preheat oven to 425 degrees Fahrenheit. Pierce each sweet potato a few times with a fork. Place on a baking sheet lined with aluminum foil. Bake for 65-80 minutes, until tender. Let cool. Peel potatoes and add to a large bowl. Mash and set aside. Lower the oven temperature to 375 degrees Fahrenheit.

2. Meanwhile, make the streusel mixture by combining flour, brown sugar, chopped pecans, and cinnamon in a bowl. Stir in maple syrup and melted butter.

3. Time to prep the potatoes! Stir in brown sugar, melted butter, orange zest, half-and-half, vanilla, maple syrup, bourbon, cinnamon, salt, and pepper to the mashed sweet potatoes.

4. Pour sweet potato mixture into a buttered baking dish. Top with streusel. Bake for 25-30 minutes, until golden brown and warmed through. Enjoy!

We recommend serving this casserole with your favorite bourbon cocktail (Old Fashioned or Bourbon Punch, anyone?). Cheers to the holidays!

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Recipe Development and Food Styling: Francesca Bean

Styling: Paris Fried

Photography: Kurt Andre