This is not your grandmother’s sweet potato casserole, there are no little marshmallows and tons 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 of Butter (melted)
- 1 Cup of Brown Sugar (Reserve half of a cup for the pecan bacon topping)
- 1/4 Cup of Milk
- 2 Eggs (beaten)
- 2 Tablespoons of Bourbon
- 2 Teaspoons of Vanilla Extract
- 1 Teaspoon Cinnamon
- Salt to Taste
- 1/4 Pound of Bacon Cooked and Chopped
- 1 and 1/2 Cup of Slightly Chopped Pecans
- 1/3 Cup of Flour
- 6 Tablespoons of Warm Bacon Fat
- 1 Teaspoon of 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
This dish can be made one day ahead of time and cooked on the day of serving-Perfect for Thanksgiving!
