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Best Brown Sugar Bourbon Sweet Potato Casserole (Easy!)

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This brown sugar bourbon sweet potato casserole is a showstopper at any holiday gathering. Silky smooth sweet potatoes are topped with a crunchy, caramelized brown sugar bourbon topping that will make everyone close their eyes mid-chew.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium-large), peeled and cut into 2-inch chunks
  • 1/4 cup unsalted butter, melted
  • 1/4 cup heavy cream (or half-and-half)
  • 2 large eggs, lightly beaten
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg, freshly grated if possible
  • 1/2 cup packed dark brown sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter, cold and cut into small cubes
  • 3 tablespoons bourbon
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Place the peeled and chunked sweet potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a medium boil and cook for 12-15 minutes, or until the potatoes are fork-tender. Drain well in a colander and let them sit and steam for a minute or two.
  3. Transfer the drained sweet potatoes to a large mixing bowl. Mash them with a potato masher or beat them with a hand mixer until smooth.
  4. To the mashed sweet potatoes, add the melted butter, heavy cream, beaten eggs, light brown sugar, vanilla extract, salt, cinnamon, and nutmeg. Stir until everything is well combined.
  5. Pour the sweet potato mixture into the prepared dish and spread it into an even layer with a spatula. Give the dish a gentle tap on the counter to settle everything.
  6. In a medium bowl, combine the dark brown sugar and flour. Add the cold butter cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. Stir in the bourbon and the chopped pecans (if using).
  7. Sprinkle the topping evenly over the sweet potato mixture. Do not press it down. Bake for 30-35 minutes, until the topping is golden brown and the casserole is bubbly around the edges.
  8. Let the casserole rest for at least 10 minutes before serving.

Notes

For a dairy-free version, use vegan butter and full-fat coconut cream. For gluten-free, swap the all-purpose flour with almond flour or a gluten-free blend. No bourbon? Use 2 tablespoons bourbon extract mixed with 1 tablespoon water, or apple cider. The topping can be made ahead and stored in the fridge. If the topping browns too quickly, tent with foil for the last 10 minutes.

Nutrition

Keywords: sweet potato casserole, bourbon sweet potato, brown sugar bourbon, holiday side dish, Thanksgiving side dish, easy sweet potato casserole

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