Bourbon Sweet Potato Casserole
This bourbon sweet potato casserole recipe is perfect for Thanksgiving. The casserole is made of sweet potatoes, eggs, bourbon, and half-and-half. It is easy to make and will be a hit with everyone at the table.
Ingredients
- 1 ¾ pounds sweet potatoes 3 medium
- 1 large egg lightly beaten
- 3 tablespoons bourbon or orange juice
- 2 tablespoons half-and-half
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup old-fashioned rolled oats
- 1 ½ tablespoons brown sugar
- 1 tablespoon cold butter cubed
- 1 tablespoon chopped pecans
Instructions
- Preheat oven to 400°F. Line an 8-inch-square baking dish with foil.
- Prick sweet potatoes with a fork in several places, then transfer to the pan. Bake until tender, about 60 minutes. Set aside to cool, about 20 minutes.
- Reduce oven temperature to 375°F. Peel and mash the sweet potatoes. Remove the foil from the baking dish and coat the pan with cooking spray.
- Combine the sweet potatoes, egg, bourbon (or orange juice), half-and-half, cinnamon, vanilla, salt, and pepper in a large bowl. Beat with an electric mixer on medium speed until smooth. Spoon into the prepared baking dish.
- Combine oats, brown sugar, butter, and pecans; mix with your fingertips until crumbly. Sprinkle the topping over the sweet potato mixture.
- Bake until the casserole is heated through and the topping is brown, about 35 minutes.