Sweet Potato Casserole with Brown Sugar Bacon Pecan Topping
This Sweet Potato Casserole with Brown Sugar Bacon Pecan Topping is hands down one of the BEST sweet potato casserole you will ever make. Its sweet, savory, smokey and filled with hints of fresh rosemary and sage.
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Servings: 6
Ingredients
- 3 lbs. sweet potatoes, about 6 medium
- 1 teaspoon ground cinnamon
- ¾ cup dark brown sugar
- 2 teaspoons vanilla extract
- ¼ cup heavy cream
- 6 tablespoons butter, melted
- 2 eggs beaten
- 2 tablespoons bourbon whiskey
- ½ teaspoon salt, or to taste
Bacon Pecan Topping:
- 6 slices thick cut bacon
- ¾ cup brown sugar
- ⅓ cup all purpose flour
- 1 ½ cups toasted pecans, chopped
- 6 tablespoons butter, melted
- 2 tablespoons fresh sage, chopped
- 2 teaspoons fresh rosemary, chopped
Instructions
- Preheat your oven to 400 degrees F. Poke holes all over the sweet potatoes with a fork and roast on a sheet for an hour, until tender. Set the aside to cool.
- In a medium saucepan, cook the bacon until crisp. Remove from the pan and set aside on a plate lined with a paper towel. Discard excess grease. In the same pan, toast chopped pecans over medium heat until they begin to turn slightly golden. Remove from the heat.
- When the bacon has cooled, chop. In a medium bowl combine the brown sugar, flour, toasted pecans, melted butter, fresh sage, and rosemary and stir in the chopped bacon.
- Reduce the oven temperature to 350 degrees F. Carefully peel the skins away from the flesh of the sweet potato, discarding the skins. Add the sweet potatoes to a stand mixer. Add in the brown sugar, vanilla, cinnamon, heavy cream, melted butter, eggs, and bourbon. Beat over medium high heat until combined. Season to taste with salt.
- Spoon the sweet potato mixture into a buttered 9x13 inch baking dish. Add the bacon pecan topping and transfer to the oven. Bake for 35-40 minutes. Enjoy!