📝 About This Recipe
This isn't your average holiday side; it's a luxurious celebration of Southern flavors featuring silken, roasted sweet potatoes infused with aromatic vanilla and a splash of Kentucky bourbon. The star of the show is the thick, buttery praline topping, which provides a dramatic textural contrast to the cloud-like mash beneath. Perfectly balanced between savory and sweet, this casserole is designed to be the centerpiece of a festive table, offering a nostalgic yet elevated experience.
🥗 Ingredients
The Sweet Potato Base
- 4 pounds Sweet Potatoes (about 5-6 medium potatoes, scrubbed)
- 1/2 cup Unsalted Butter (melted and cooled slightly)
- 1/4 cup Whole Milk (room temperature)
- 1/3 cup Brown Sugar (packed light brown sugar)
- 2 Large Eggs (beaten)
- 1 tablespoon Vanilla Extract (pure Madagascar vanilla preferred)
- 1 tablespoon Bourbon (optional, for depth of flavor)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Cinnamon
The Praline Topping
- 1 1/2 cups Pecans (roughly chopped)
- 3/4 cup Brown Sugar (packed)
- 1/3 cup All-Purpose Flour
- 1/2 cup Unsalted Butter (cold, cut into small cubes)
- 1/4 teaspoon Sea Salt (flaky salt for topping)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prick the sweet potatoes all over with a fork and place them on a parchment-lined baking sheet.
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2
Roast the potatoes for 45-60 minutes until they are very tender when pierced with a knife. Roasting instead of boiling concentrates the natural sugars and prevents a watery texture.
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3
Allow the potatoes to cool enough to handle, then peel off the skins. Place the warm flesh into a large mixing bowl.
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4
Reduce the oven temperature to 350°F (175°C) and lightly grease a 9x13 inch ceramic baking dish with butter.
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5
Mash the sweet potatoes using a potato masher or an electric hand mixer on low speed until mostly smooth but with a little rustic texture remaining.
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6
Add the melted butter, milk, brown sugar, beaten eggs, vanilla extract, bourbon (if using), salt, and cinnamon to the potatoes.
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7
Whisk the mixture vigorously until fully combined and light and airy. The eggs will help the casserole 'soufflé' slightly in the oven.
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8
Spread the potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.
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9
In a separate medium bowl, prepare the topping by combining the chopped pecans, brown sugar, and flour.
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10
Using your fingers or a pastry cutter, work the cold cubed butter into the pecan mixture until it resembles coarse, pea-sized crumbs.
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11
Sprinkle the praline topping evenly over the sweet potato base, ensuring every inch is covered in nutty goodness.
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12
Bake for 30-35 minutes. The topping should be golden brown and bubbling, and the center of the casserole should be set.
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13
Remove from the oven and sprinkle with a pinch of flaky sea salt to balance the sweetness. Let it rest for 5-10 minutes before serving to allow the layers to settle.
💡 Chef's Tips
For the smoothest texture, pass the roasted potatoes through a ricer before mixing. If the topping browns too quickly, tent the dish loosely with foil halfway through baking. Make-ahead tip: Assemble the potato base up to 2 days in advance, but add the topping just before baking to keep it crunchy. Replace the bourbon with a teaspoon of orange zest for a bright, citrusy alternative. Ensure your eggs are at room temperature to prevent them from curdling the melted butter.
🍽️ Serving Suggestions
Serve alongside a herb-roasted turkey or honey-glazed ham for a classic holiday feast. Pairs beautifully with a crisp, dry Riesling or a glass of sparkling apple cider. Add a dollop of crème fraîche on the side to provide a tangy contrast to the rich sugar. For a modern twist, scatter a few fried sage leaves over the top before serving. Accompany with a bitter green salad (like arugula or radicchio) to cleanse the palate.