Sweet Potato Casserole
This is not your grandmother's sweet potato casserole, there are no little marshmallows and there is not a ton of sugar in this recipe. Instead, we let the sweetness of the potato shine with its friends: bourbon, bacon, and pecans are along for the ride.
Ingredients
- 4 to 5 Previously Baked till soft Sweet Potatoes
- 4 Tablespoons Butter melted
- 1 Cup Brown Sugar Reserve half of a cup for the pecan bacon topping
- 1/4 Cup Milk
- 2 Eggs beaten
- 2 Tablespoons Bourbon
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Cinnamon
- Salt to Taste
- 1/4 Pound Bacon Cooked and Chopped
- 1.5 Cup Slightly Chopped Pecans
- 1/3 Cup Flour
- 6 Tablespoons Warm Bacon Fat
- 1 Teaspoon Cayenne Pepper
- 2-3 Tablespoons Mixed of Fresh Chopped Rosemary and Sage
Instructions
- Preheat the oven to 350 degrees F
- Place the cooled and peeled sweet potatoes in a large bowl
- Mix in with the potatoes, the eggs, brown sugar, milk, butter, vanilla, cinnamon, and bourbon
- Cook the bacon in a frying pan until crisp, remove the bacon and set aside
- In another bowl add the pecans, flour, the reserved half cup of brown sugar, cayenne, the rosemary/sage mix, and the six tablespoons of bacon fat
- Spoon the potato mixture into a 9X13 baking pan
- Spread the pecan mixture over the top evenly
- Bake for 35-40 minutes
Video
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