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–+ servings
A round baking dish filled with Maple Bourbon Sweet Potato Casserole, topped with a browned crumbly pecan streusel. A wooden spoon rests in the dish with a serving of the casserole scooped out.
This sweet potato casserole is packed with rich, creamy sweet potatoes blended with maple syrup, a splash of bourbon, and topped with a buttery pecan crumble for the perfect balance of cozy sweetness and crunch.

Ingredients 

  • 4 large sweet potatoes about 3 lbs, peeled and cubed
  • ½ cup unsalted butter
  • 2 tbsp bourbon or cognac
  • ½ cup maple syrup
  • ¼ cup brown sugar packed
  • ½ cup heavy cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • ¼ cup maple syrup used for drizzle

Pecan Crumble Topping

  • 1 cup pecans roughly chopped
  • ½ cup all-purpose flour
  • ½ cup brown sugar packed
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 6 tbsp unsalted butter cold and cut into small cubes
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Instructions

Prepare the Sweet Potatoes

  1. Preheat oven to 350°F (175°C).
  2. Add sweet potato cubes to a large pot of salted water and bring to a boil. Cook until tender, about 15–20 minutes.
    4 large sweet potatoes
  3. Drain and let them steam dry for a few minutes to remove excess moisture.

Cook Off the Bourbon

  1. In a small saucepan, add butter and bourbon.
    ½ cup unsalted butter, 2 tbsp bourbon
  2. Simmer on medium heat for 2–3 minutes until reduced by about half — this evaporates most of the alcohol while leaving behind the caramel and vanilla notes.
  3. Remove from heat and set aside to cool slightly.

Make the Sweet Potato Mixture

  1. Transfer the cooked sweet potatoes to a large bowl or stand mixer.
  2. Add the bourbon butter, maple syrup, brown sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt.
    ½ cup maple syrup, ¼ cup brown sugar, ½ cup heavy cream, 2 large eggs, 1 tsp vanilla extract, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp salt
  3. Beat or whip until smooth and fluffy. Taste for sweetness and spice — adjust if desired.
  4. Spread evenly into a greased 9x13-inch baking dish.
  5. Drizzle remaining maple syrup on top of the sweet potato mixture. Set dish aside.
    ¼ cup maple syrup

Make the Pecan Crumble

  1. In a separate bowl, mix flour, brown sugar, cinnamon, and salt.
    ½ cup all-purpose flour, ½ cup brown sugar, ½ tsp cinnamon, ¼ tsp salt
  2. Cut in cold, cubed butter using your fingers or a pastry cutter until coarse crumbs form.
    6 tbsp unsalted butter
  3. Stir in chopped pecans and sprinkle evenly over the sweet potato layer.
    1 cup pecans

Bake

  1. Bake uncovered for 30–35 minutes, until the topping is golden and crisp.
  2. Let rest for 10 minutes before serving.
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