📝 About This Recipe
This elevated Southern classic transforms the humble sweet potato into a velvety masterpiece, balancing natural earthiness with the warmth of bourbon and brown butter. Far from the cloying marshmallow versions of the past, this recipe features a sophisticated, crunchy pecan crumble that provides a necessary textural contrast. It is a quintessential comfort food staple that brings a sense of nostalgic luxury to any holiday table or Sunday dinner.
🥗 Ingredients
The Sweet Potato Base
- 4 pounds Sweet Potatoes (peeled and cut into 1-inch cubes)
- 1/2 cup Unsalted Butter (melted and slightly browned)
- 1/4 cup Whole Milk (at room temperature)
- 1/4 cup Maple Syrup (Grade A dark preferred)
- 2 Eggs (large, lightly beaten)
- 1 tablespoon Bourbon (optional, for depth of flavor)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
The Pecan Streusel Topping
- 1 1/2 cups Pecans (roughly chopped)
- 1/2 cup Light Brown Sugar (packed)
- 1/3 cup All-Purpose Flour
- 4 tablespoons Unsalted Butter (chilled and cubed)
- 1/2 teaspoon Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch ceramic baking dish with a light coating of butter or non-stick spray.
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2
Place the cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
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3
While the potatoes boil, prepare the streusel. In a medium bowl, combine the chopped pecans, brown sugar, and flour. Use your fingers or a pastry cutter to work the chilled cubed butter into the mixture until it forms pea-sized clumps.
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4
Drain the cooked sweet potatoes thoroughly in a colander. Let them steam for 2-3 minutes to ensure excess moisture evaporates, which prevents a runny casserole.
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5
Transfer the warm potatoes to a large mixing bowl. Use a potato masher or an electric hand mixer on low speed to break them down until mostly smooth.
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6
In a small saucepan, melt the 1/2 cup of butter over medium heat, swirling until it smells nutty and shows small brown flecks. Pour this brown butter into the potatoes.
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7
Add the milk, maple syrup, bourbon, vanilla, salt, cinnamon, and nutmeg to the potato mixture. Whisk or beat until fully incorporated and light.
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8
Taste the mixture (before adding eggs!) to adjust seasoning. Once satisfied, fold in the beaten eggs until the batter is silky and uniform.
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9
Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.
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10
Sprinkle the pecan streusel mixture generously over the entire surface, ensuring even coverage from edge to edge.
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11
Bake for 25-30 minutes. The edges should be bubbling slightly, and the pecan topping should be a deep golden brown and fragrant.
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12
Remove from the oven and immediately sprinkle with a pinch of flaky sea salt to balance the sweetness. Let the casserole rest for 10 minutes before serving to allow the base to set.
💡 Chef's Tips
For the smoothest texture, pass the boiled potatoes through a potato ricer before mixing. Avoid over-boiling the potatoes; if they absorb too much water, the casserole will be soggy. If you prefer a boozeless version, substitute the bourbon with an equal amount of orange juice for a bright citrus note. Make-ahead tip: You can prepare the potato base and the topping separately up to 24 hours in advance; just store them in the fridge and assemble right before baking. Check the topping halfway through baking; if the pecans are browning too fast, tent the dish loosely with aluminum foil.
🍽️ Serving Suggestions
Serve alongside a herb-roasted turkey or honey-glazed ham for a traditional holiday feast. Pairs beautifully with a crisp, dry Riesling or a glass of spiced apple cider. Add a side of sautéed garlicky kale or roasted Brussels sprouts to cut through the richness. For a decadent touch, serve with a small dollop of crème fraîche on the side. Leftovers are incredible when reheated and served with a scoop of vanilla bean ice cream as a rustic dessert.