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Easy Maple Bourbon Sweet Potato Casserole with Pecan Streusel

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This Easy Maple Bourbon Sweet Potato Casserole with Pecan Streusel is a quick and easy twist on the classic holiday side dish. Made with simple ingredients like sweet potatoes, maple syrup, and a splash of bourbon, it’s topped with a crunchy pecan streusel for a perfect balance of creamy and crunchy textures.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/4 cup maple syrup (pure maple syrup)
  • 2 tablespoons bourbon (smooth bourbon like Maker’s Mark or Bulleit)
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract (pure vanilla)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 large eggs, lightly beaten
  • 1 cup pecans, chopped
  • 1/2 cup old-fashioned oats
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1/4 cup cold unsalted butter, cut into small cubes
  • Pinch of salt
  • Fresh thyme sprigs (for garnish, optional)
  • A drizzle of maple syrup (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
  2. Boil the sweet potatoes: Place the peeled and cubed 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 simmer. Cook for 12-15 minutes, or until the cubes are fork-tender. Drain well in a colander.
  3. Mash the sweet potatoes: Return the drained sweet potatoes to the pot or transfer them to a large mixing bowl. Mash them with a potato masher until mostly smooth, or use a hand mixer for a silkier texture. Let them cool for about 5 minutes.
  4. Mix the wet ingredients: In a small bowl, whisk together the maple syrup, bourbon, melted butter, and vanilla extract. Pour this into the mashed sweet potatoes and stir until combined.
  5. Add the eggs and seasonings: Sprinkle the salt and pepper over the mixture, then add the beaten eggs. Stir gently until everything is uniform. Taste and adjust salt or maple syrup if needed.
  6. Make the streusel topping: In a medium bowl, combine the chopped pecans, oats, flour, brown sugar, cinnamon, nutmeg, and a pinch of salt. Stir with a fork. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the dry ingredients until crumbly. Do not overmix.
  7. Assemble the casserole: Pour the sweet potato mixture into a greased 9×13-inch baking dish. Spread evenly with a rubber spatula. Sprinkle the streusel topping evenly over the surface. Do not press down.
  8. Bake covered: Cover the dish with aluminum foil and bake for 20 minutes.
  9. Bake uncovered: Remove the foil and bake for another 15-20 minutes, until the topping is golden brown and the edges are bubbling. If desired, broil for 1-2 minutes at the end, watching carefully.
  10. Rest before serving: Let the casserole sit for 5-10 minutes before serving. Garnish with fresh thyme sprigs and a drizzle of maple syrup if desired.

Notes

For a dairy-free version, substitute butter with coconut oil or plant-based butter. For gluten-free, use almond flour or a 1:1 gluten-free blend in the streusel. The casserole can be made a day ahead; refrigerate unbaked and add 10-15 minutes to covered baking time. Leftovers keep in the refrigerator for up to 5 days and can be frozen for up to 3 months.

Nutrition

Keywords: sweet potato casserole, maple bourbon, pecan streusel, Thanksgiving side dish, holiday recipe, easy casserole

Find it online: https://dinadishes.com/easy-maple-bourbon-sweet-potato-casserole-with-pecan-streusel/