Bourbon Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans.
Ingredients
- 4 medium sweet potatoes
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup whole milk
- 4 tablespoons salted butter,
- 2 large eggs,
- 2 tablespoons bourbon
- kosher salt
- 4 slices thick-cut bacon,
- 3/4 cup brown sugar
- 1/3 cup all-purpose flour
- 1 1/2 cups raw pecans
- 6 tablespoons salted butter
- 1/2-1 teaspoon cayenne pepper
- 2 tablespoons fresh chopped sage
- 1-2 teaspoons fresh chopped rosemary
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Instructions
- 1. Preheat your oven to 400 degrees F. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.
- 2. Meanwhile, make the bacon pecans. In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan and drain onto a paper towel. In a medium bowl, combine the brown sugar, flour, pecans, butter, cayenne, sage, and rosemary (if using). Stir in the bacon.
- 3. Reduce the oven temperature to 350 degrees F. Peel the skins away from the flesh of the sweet potato. Add the sweet potatoes to a mixing bowl. Mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs, and bourbon until combined. Season with salt.
- 4. Spoon the sweet potato mixture into a 9x13 inch baking dish. Sprinkle the pecans evenly over top.
- 5. Transfer to the oven and bake for 35-40 minutes, until the pecans are golden. Serve warm topped with flaky sea salt.
Source
Original recipe: View Original
