Knock the socks off your guests with this slightly sweet Bourbon Sweet Potato Casserole, covered with a crunchy streusel topping. The bourbon sings, the sweet potatoes are light and creamy, and the streusel topping adds texture to this take on a Thanksgiving classic.
I’ve been making renditions of Bourbon Sweet Potato Casserole for years around the holidays.
It might be my favorite Thanksgiving side dish.
It’s probably because I love the taste of bourbon with my sweet potatoes, and I love any casserole that leans to the sweet side of the spectrum.
That said, this casserole can sometimes be too sweet.
This year, I wanted to make my traditional casserole while using less sugar since sweet potatoes are naturally pretty sweet.
So these ones? I’ve sweetened ’em with pure maple syrup.
And the topping, while decadent and crunchy, only calls for 1/4 cup of refined sugar.
The good news is that this casserole, which normally feels like a punch to the gut, is a lot lighter in its new form.
The other good news is it’s just as delicious as it was before… except it’s maybe just a little less decadent. And that’s not really a bad thing because you can eat a bit more of it without that added guilt.
Here’s how you make it:
- 5 regular-sized sweet potatoes, baked, peeled and spooned into a bowl (at room temperature)
- 7 tablespoons pure maple syrup
- 2 oz. bourbon
- 1 egg, beaten
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon, optional
- 2 tablespoons unbleached all-purpose flour
- 2 tablespoons rolled oats
- ¼ cup light brown sugar
- ¼ cup + 2 tablespoons pecans, chopped
- 2 tablespoons butter, cubed and cold
- Preheat the oven to 375°F. Spray a baking dish with nonstick cooking spray, and set aside.
- In the bowl with the cooked sweet potatoes, add the maple syrup, bourbon, egg, salt and cinnamon (if you're using cinnamon!)
- Blend the ingredients together using a hand mixer, mixing until smooth.
- Pour and spread the sweet potato casserole into the prepared baking dish, and set aside.
- In a medium-sized mixing bowl, combine the flour, oats, brown sugar and pecans, mixing with a fork until combined.
- Cut the chilled butter into the streusel topping using a pastry cutter (or a fork if you're old school), cutting the ingredients until they resemble wet sand.
- Sprinkle the streusel topping onto the sweet potato filling.
- Transfer the casserole into the preheated oven, and bake for 40 minutes, or until the streusel topping is browned and crispy.
- Remove from the oven, and serve warm.
Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community isallabout these things, as well. To celebrate the holiday, Meghan from Cake ‘n Knife and Susannah fromFeast + West are hosting Blogsgiving Dinner. And this year, there are more than 60 blogs sharing recipes this week!
The idea is based on an old-fashioned potluck dinner party.
Each blogger is bringing one or more dishes to the party, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner, but you can see all the whole menu in Part 1 and Part 2 of the recipe round-up.
Have you ever tried to lighten up one of your favorite Thanksgiving dishes?
How did it turn out?