Friday, November 11, 2011

Bourbon Sweet Potato Casserole

We are getting close to the end of Thanksgiving week.  I know that I tend to prefer a very traditional Thanksgiving and I think my family is the same way, so we have essentially had the same dishes for Thanksgiving for as long as I can remember.  That is generally because those dishes are all delicious.  I know that I won't be able to convince many of you to try these recipes for your Thanksgiving meal, but I also know that there are a lot of first timers out there and lot of people who break tradition on purpose.

This Bourbon Sweet Potato Casserole definitely breaks with tradition for me.  My favourite way to eat sweet potatoes is generally smothered with brown sugar, more brown sugar, and marshmallows.  More like dessert than anything else.  However, sometimes you need an excuse to swig back some bourbon as you prepare your Thanksgiving meal... you know, stress and crazy relatives and that sort of thing.  Here, we let you put that bourbon right into the meal and boy does it really kick these sweet potatoes up a notch.  N thought this qualified as a dessert, but for someone like me and my love of marshmallow smothered sweet potatoes, it definitely fell into side dish category.  Again, these can be made ahead of time, just wait to put the topping on until you are ready to bake them the second time.

Bourbon Sweet Potato Casserole

3 large sweet potatoes
1/2 cup 2% milk
3 tablespoons Kentucky Bourbon
1/4 cup brown sugar
1 teaspoon cinnamon
4 tablespoon butter
1/4 cup chopped pecans

1/4 cup chopped pecans
1/4 cup flour
2 tablespoons brown sugar
2 tablespoons melted butter

Bake sweet potatoes at 350°F for one hour.  They should pierce easily with a fork after an hour.

Remove the sweet potatoes from the oven and let them cool slightly.  After they are cool enough to handle, cut them in half and peel them.  Place the sweet potatoes in a large mixing bowl.

Mash the sweet potatoes slightly, then add the remaining ingredients and blend together with a mixer.  Spread the mashed sweet potatoes into a buttered casserole dish.

Stir together the pecans, flour, and brown sugar for the topping.  Melt two tablespoons of butter and pour it over the topping mixture, stirring until well combined.  Spread the topping mixture over the sweet potatoes.

Bake the sweet potatoes for 40 minutes at 350°F.

1 comment:

  1. This does look delicious. Wish I could bring this for Thanksgiving to my brothers. He makes this souffle thing with a ton of eggs and sweet potato. Not something that appeals to me. However, I have saved this recipe for making at my house around the holidays. I am all for the nutty topping-it looks delicious. Have a great weekend!


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