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.

Course Side Dishes

Cuisine American

Keyword casserole, streusel, sweet potato, Thanksgiving, yams

Prep Time 1 25

Cook Time 20

Total Time 1 45

Servings servings

Calories 364

Author Laurie McNamara

Equipment

BIA Cordon Bleu 904858 Porcelain Oval Baking Dish, 15-Inch, White

Ingredients

FOR THE STREUSEL TOPPING:

4 slices maple bacon diced
3/4 cup unbleached all-purpose flour
3/4 cup dark brown sugar
3/4 teaspoon kosher salt
1/2 cup unsalted butter cut into pieces
1 cup chopped pecans

FOR THE SWEET POTATOES:

olive oil spray or softened unsalted butter, for greasing pan
5 pounds sweet potatoes
6 tablespoons unsalted butter
1 medium zested orange
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1½ teaspoons kosher salt
1/3 cup bourbon
2 tablespoons maple syrup
1/4 cup half & half see notes

FOR THE SAGE BROWN BUTTER:

2 tablespoons unsalted butter
6 fresh sage leaves

Instructions

ROAST THE SWEET POTATOES:

Preheat your oven to 375°F (or 190°C).
Grease a casserole dish with nonstick spray.
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 STREUSEL:

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.

MAKE THE SWEET POTATO CASSEROLE:

To the bacon fat 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:

Let sit while you prepare the sage brown butter. 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.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition