Bourbon Sweet Potato Casserole with Bacon Pecan Crumble
Consider upgrading a classic this holiday season! Bourbon Sweet Potato Casserole with Bacon Pecan Crumble combines sweet, savory and smokey flavors for a modern twist on a Thanksgiving favorite.
Carolyn Hodges
Carolyn Hodges
Recipe - Heinen's of Rocky River
Bourbon Sweet Potato Casserole with Bacon Pecan Crumble
Prep Time15 Minutes
Servings8
Cook Time75 Minutes
Ingredients
4 lbs. sweet potatoes, unpeeled and halved lengthwise
Heinen's avocado oil
1/2 cup Heinen's whole milk
1/2 cup Heinen's salted butter, melted
1/3 cup Heinen's organic brown sugar
3 Heinen's large cage free eggs
1/4 cup bourbon
1 1/2 tsp. vanilla
1 1/2 tsp. Heinen's ground cinnamon
1 tsp. Kosher salt, or to taste
3 slices Heinen's CARE Certified hickory smoked thick sliced bacon, cut into 1/2 inch pieces
1/3 cup all-purpose flour
1/3 cup Heinen's organic brown sugar
3 Tbsp. Heinen's salted butter, melted
1 1/2 cups Heinen's raw pecan halves, coarsely chopped
1 Tbsp. fresh sage leaves, finely minced
1/4 tsp. Heinen's cayenne pepper, more to taste (optional)
Kosher salt
Directions
- Preheat the oven to 400F. Line a large sheet pan with foil and spray with nonstick cooking spray. Drizzle the halved sweet potatoes with avocado oil and use your hands to rub it on all sides of the potatoes. Arrange the halves cut-side down and roast for 30-35 minutes, or until very tender.
- Reduce the oven temperature to 350F and grease a 9×13 inch baking dish.
- Allow the sweet potatoes to cool to room temperature, then scrape the flesh into a large mixing bowl and mash. Add the milk, melted butter, brown sugar, eggs, bourbon, vanilla, cinnamon, and salt. Stir well to combine or use a hand mixer for a smoother consistency. Transfer to the prepared baking dish.
- To prepare the crumble topping, sauté the chopped bacon over medium heat until crispy. Transfer to a paper towel lined plate to drain. Reserve 1 tablespoon of the drippings.
- In a separate bowl, combine the flour, brown sugar, melted butter, reserved bacon drippings, crispy bacon, pecans, sage, and cayenne. Season to taste with salt. Sprinkle over the sweet potatoes.
- Bake for 35 to 40 minutes, or until the topping is golden brown. Allow to cool 10 minutes before serving.
15 minutes
Prep Time
75 minutes
Cook Time
8
Servings
Directions
- Preheat the oven to 400F. Line a large sheet pan with foil and spray with nonstick cooking spray. Drizzle the halved sweet potatoes with avocado oil and use your hands to rub it on all sides of the potatoes. Arrange the halves cut-side down and roast for 30-35 minutes, or until very tender.
- Reduce the oven temperature to 350F and grease a 9×13 inch baking dish.
- Allow the sweet potatoes to cool to room temperature, then scrape the flesh into a large mixing bowl and mash. Add the milk, melted butter, brown sugar, eggs, bourbon, vanilla, cinnamon, and salt. Stir well to combine or use a hand mixer for a smoother consistency. Transfer to the prepared baking dish.
- To prepare the crumble topping, sauté the chopped bacon over medium heat until crispy. Transfer to a paper towel lined plate to drain. Reserve 1 tablespoon of the drippings.
- In a separate bowl, combine the flour, brown sugar, melted butter, reserved bacon drippings, crispy bacon, pecans, sage, and cayenne. Season to taste with salt. Sprinkle over the sweet potatoes.
- Bake for 35 to 40 minutes, or until the topping is golden brown. Allow to cool 10 minutes before serving.
