Maple Bourbon Bacon Sweet Potato Casserole

This Maple Bourbon Bacon Sweet Potato Casserole is incredible! Creamy sweet potato mash mixed with with orange zest, bourbon, maple syrup, cinnamon and nutmg and savory bacon, pecan and brown sugar crumb topping. Yields about 16 servings.

There’s one more Thanksgiving-y dish I want to share with you.

This is the recipe that set my Thanksgiving wheels in motion. I know- I know, it’s two days before turkey day but I actually made this casserole back in October for Tablespoon and I have been biting my nails, eager to share this recipe with you ever since.

It begins with roasted sweet potatoes, then there’s the whole Bourbon meets orange zest meets cinnamon, nutmeg and BUTTER… like, so much butter. And as if adding bourbon wasn’t luxurious enough… I scattered a brown sugar, pecan and bacon streusel over top and baked it. This casserole is AMAZING! And I’m super glad no one in my house likes sweet potatoes.

These Maple Bourbon Bacon Sweet Potato Casserole is sweet and savory and the crumb topping is absolutely delicious!

To Make This Maple Bacon Bourbon Sweet Potato Casserole You Will Need:

for the crumb topping:

• maple bacon – Amps up the maple flavor in this recipe.
• unbleached all-purpose flour – The base for the crumb mixture.
• dark brown sugar – Lends sweetness and subtle caramel-like flavor
• kosher salt – Enhances the flavors in the crumb topping.
• unsalted butter – Lends fat and flavor.
• pecans – Adds texture and nutty flavor.

for the sweet potatoes:

• sweet potatoes – I use red or garnet sweet potatoes.
• olive oil spray – Or grease with unsalted butter.
• unsalted butter – Lends fat and flavor.
• orange zest – Imparts fresh citrusy flavor.
• cinnamon (ground) – Lends distinct warm and woodsy flavor.
• nutmeg (ground or freshly grated) – Warm, aromatic with subtle hints of clove.
• kosher salt – Enhances the flavors of the dish.
• bourbon – I use Bulleit brand (not sponsored).
• maple syrup – Lends sweetness and subtle maple flavor.
• half & half – Gives the sweet potato mixture creaminess.

sage browned butter:

• unsalted butter – Browned in a skillet which lends nutty flavor.
• sage (fresh) – Adds subtle earthiness that’s slightly peppery and pungent.

Preheat your oven to 375°F (or 190°C).

Grease a casserole dish with nonstick spray.

Roast The Sweet Potatoes:

Scrub and pat dry 5 pounds of sweet potatoes. Place on a foil or parchment lined baking pan and roast for 1 hour to 1 hour 15 minutes or until very tender. Remove and let cool. Once safe to handle, remove the skin and discard.

Make The Crumb Topping:

Cook 4 strips of diced maple bacon in a skillet until lightly crispy. Then use a slotted spoon to remove the bacon and transfer to a paper towel lined plate, leaving the fat in the pan.

In a bowl, measure and add 3/4 cup unbleached all-purpose flour, 3/4 cup dark brown sugar and 3/4 teaspoon kosher salt.

Using a pastry blender mix the dry ingredients. Then add in 1/2 cup (8 tablespoons) unsalted butter.

Use the pastry blender to cut the butter into the dry ingredients.

Next, add in 1 cup chopped pecans and the crisp bacon.

Stir to combine. Then refrigerate until you’re ready to use.

Prepare the Sweet Potato Mixture:

To the bacon in the skillet, add 6 tablespoons unsalted butter, the zest from 1 orange,  2 teaspoons kosher salt, 1/2 teaspoon each of ground cinnamon and ground nutmeg, 1/3 cup bourbon and 2 tablespoons maple syrup.

Heat over low, stirring just until the butter has melted and set off to the side.

In the bowl of your stand mixer, add the peeled sweet potatoes.

Mix on low speed, mixing until mostly smooth.

Pour in the bourbon maple butter mixture.

And the half & half.

Mix on low speed, slowly increasing the speed, as the mixture comes together.

Transfer the sweet potato mixture into the prepare casserole dish.

Spread smooth into an even layer.

Sprinkle with the chilled crumb topping over top.

Bake on the middle rack of your preheated oven for 20 minutes, rotating half way through.

Let sit while you prepare the sage brown butter.

Make The Sage Brown Butter:

Wipe out the skillet you used earlier with paper towel. Add 2 tablespoon unsalted butter. Melt over medium-low, stirring until the butter starts to brown.

Then remove off of the heat, add in 8 sage leaves and fry for a minute or two.

Remove the sage and pour the sage brown butter over top.

Garnish with the crispy sage leaves.

It’s almost to pretty dig into. Almost.

Scoop and serve onto plates and enjoy!

Enjoy! And if you give this Maple Bourbon Bacon Sweet Potato Casserole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on November 26, 2013 and has been updated with clear and concise instructions, new photography and helpful information.