Bourbon Sweet Potato Casserole


4 People

Prep Time

20 Minutes

Cooking Time

25 Minutes

Total Time

45 Minutes

  • 2 pounds sweet potatoes, peeled and cut into large cubes

  • 1/2 stick butter, room temperature

  • 1 teaspoons vanilla extract

  • 1 tablespoons bourbon (optional)

  • 1/4 cup brown sugar

  • 1/4 teaspoon cinnamon

  • 2 1/4 teaspoon kosher salt, divided

  • 1 cup chopped pecans, divided (1/3 cup for topping)

  • 1 cups mini marshmallows

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    1. Preheat the oven to 375° F.

    2. Place the sweet potatoes in a large pot of water, filling the water a couple of inches over the tops of the potatoes. Add 2 tablespoons of kosher salt to the water and bring to a boil. Reduce heat and simmer for 15 minutes or until very tender. Drain; cool slightly.

    3. Place potatoes in a large bowl and mash with a potato masher until you get a smooth consistency.

    4. Add the butter, vanilla, bourbon, brown sugar, cinnamon, ¼ teaspoon salt and 2/3 cup of the chopped pecans to the bowl and stir to combine with the potatoes.

    5. Pour the sweet potatoes into a buttered, 9″ x 13″ (2 quart) casserole dish and top with the marshmallows and the remaining 1/3 cup of pecans.

    6. Bake for 25 minutes or until golden. If the marshmallows are getting too brown on top and the casserole isn’t warm yet, spray a piece of aluminum foil with cooking spray and cover the casserole dish until warmed through.

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