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Bourbon Sweet Potato Casserole with Sweet Savory Bacon Pecans Recipe

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This recipe for Bourbon Sweet Potato Casserole with Sweet Savory Bacon Pecans is from Mark & Olivia's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
4 medium sweet potatoes
3/4 c brown sugar
2 tsp vanilla extract
1 tsp cinnamon
1/4 c milk
1/4 c butter, melted
2 eggs, lightly beaten
2 tbsp bourbon (optional)

Topping:
6 slices thick cut bacon, chopped
3/4 c brown sugar
1/3 c all-purpose flour
1 1/2 c raw pecans, roughly chopped
1/3 c salted butter, melted
1/2 tsp cayenne pepper
2 tbsp fresh sage, chopped
1 - 2 tsp fresh rosemary, chopped (optional)
Directions:
Directions:
Preheat your oven to 400º
Poke a few holes in the sweet potatoes and bake for 1 hour or until soft & tender. When the sweet potatoes are cooked, slice them in half & allow to cool.
Meanwhile, make the topping. Heat a large skillet over medium-high heat & cook bacon until crispy. Remove to a paper towel-lined plate & set aside. Next, add the brown sugar, flour, pecans, butter, cayenne, sage & rosemary (if using) to a bowl & mix to combine. Stir in the fried bacon.
Reduce the oven temperature to 350º
Peel the skins away from the flesh of the sweet potato & add the sweet potato to a mixing bowl. Mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs & bourbon until fully combined.
Pour the sweet potatoes into a greased casserole dish (I used an oval). Spread the pecan topping over top of the sweet potatoes.
Bake 30 - 40 minutes or until the pecans are golden. Remove from the oven & serve warm.

 

 

 

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