Try this bourbon sweet potato casserole for your next gathering

Matt Jenner

Contributing Writer

Having an adults-only Thanksgiving party this year? Celebrate by breaking out the booze! This bourbon sweet potato casserole actually has bourbon inside the potatoes, so not all of the alcohol will get burned out while cooking. Keep that in mind if you start feeling a bit light-headed during dinner — or it could just be how amazing this side dish tastes.

Unlike other sweet potato casseroles, the recipe calls for 1/4 cup of your favorite bourbon right in the mixture before placing it in the oven, giving the potatoes a sweet, slightly smokey flavor. If you don't like bourbon, add whiskey instead. The crunchy pecan topping is the perfect crust to accompany the sweet mash, and a hint of salt, cinnamon and nutmeg will keep flavors balanced. If you'd prefer to use chopped walnuts instead of pecans, go for it. It's best to keep the kids away from this side dish, but the adults will love it.

Cooktop Cove

Bourbon Sweet Potato Casserole

6 to 8

15 minutes

75 to 90 minutes

90 to 105 minutes

4 pounds sweet potatoes, whole

6 tablespoons unsalted butter, melted, divided

1/4 cup bourbon

1/4 cup brown sugar, divided

1 cup pecans, chopped

1/2 teaspoon cinnamon

1/2 teaspoon Kosher salt

1/2 teaspoon nutmeg

Preheat oven to 400 F. Arrange whole sweet potatoes on a baking sheet and bake until soft and fork tender, about 50 to 60 minutes.

Remove from the oven, and set aside to cool. Reduce oven heat to 375 F.

Once cooled, peel the sweet potatoes, and discard the skins. Place the potatoes in a large mixing bowl.

To the bowl, add 2 tablespoons melted butter, 1 tablespoon brown sugar, salt, nutmeg and bourbon.

Mash together with a fork until the mixture is consistent and all ingredients are well-combined.

Grease an 8-by-8 baking dish, and evenly spread the sweet potato mixture in the dish.

In another mixing bowl, combine the remaining melted butter, brown sugar, cinnamon and chopped pecans. Mix well so all the pecans are thoroughly coated.

Pour the pecan mixture over the sweet potatoes, and place the dish in the preheated oven.

Cook until the topping becomes golden brown and the sweet potatoes have been heated all the way through, about 25 to 30 minutes.

Carefully remove from the oven, allow to cool for five minutes, and serve directly from the baking dish.

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