Bourbon Sweet Potato Casserole
Serves 645 mins prep
A cozy and irresistible holiday side dish, featuring creamy whipped sweet potatoes topped with a buttery bourbon-pecan glaze.
0 servings
What you need
Instructions
1. Preheat oven to 375°F. 2. Peel, cube, rinse, and boil sweet potatoes until fork-tender. Drain and keep them in the pot. 3. Add half the evaporated milk, all the melted butter, cinnamon, nutmeg, and half the brown sugar. Blend with an immersion blender or mixer until smooth. Add the rest of the milk and sugar, then salt to taste. 4. Spread the mixture into an oven-safe dish. 5. For the Bourbon Pecan Sauce: In a skillet, melt butter with brown sugar, stirring until combined. 6. Add bourbon and let the alcohol cook off for about 30 seconds. 7. Stir in vanilla, then the pecans. 8. Add the cornstarch slurry to thicken. 9. Pour the sauce over the potatoes and bake for 25 minutes until bubbly and glossy. 10. Serve warm.