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.
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Prep Time 10 minutes mins
Cook Time 40 minutes mins
Bake Potatoes 1 hour hr
Total Time 1 hour hr 50 minutes mins
Course Side Dish
Cuisine American, Southern
Servings 8
Calories 589 kcal
Ingredients
- 4 Sweet Potatoes till soft
- 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 Pecans Slightly Chopped
- 1/3 Cup Flour
- 6 Tablespoons Bacon Fat Warmed
- 1 Teaspoon Cayenne Pepper
- 1 Tablespoons Rosemary Fresh Chopped
- 2 Tablespoons Sage Fresh Chopped
Instructions
- Preheat the oven to 350 degrees F
- Cook the potatoes for at least an hour and them drop into a bowl of ice water to cool
- 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
Notes
Note to make the dish Vegetarian just omit the bacon and bacon fat. Can substitute butter and sprinkle Parmesan cheese.
Nutrition
Calories: 589kcalCarbohydrates: 58gProtein: 8gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 76mgSodium: 243mgPotassium: 572mgFiber: 6gSugar: 33gVitamin A: 16.406IUVitamin C: 3mgCalcium: 104mgIron: 2mg
Keyword bake, Budget-Friendly, Fall, Thanksgiving
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