Bourbon Sweet Potato Casserole with Bacon Pecans
Not your grandmother’s casserole, this is a delicious and slightly decadent twist on a fall classic! Substitute bacon for turkey bacon or vegan bacon and pecans for walnuts if desired. For wine pairing: pair with a smooth, lightly caked white Burgundy. Serves 6-8. Enjoy!
INGREDIENTS
4 medium sweet potatoes
2 teaspoons real vanilla extract
1 teaspoon cinnamon
¼ cup milk or milk alternative
¼ cup butter, melted
2 eggs lightly beaten
2 tablespoons bourbon, optional
6 slices thick cut bacon, turkey bacon or vegan bacon
¾ cup all-purpose flour or gluten-free alternative flour
3 tablespoons organic maple syrup
1 ½ cups raw pecans or walnuts roughly chopped
¼ cup butter, melted
¾ teaspoon cayenne pepper
2 tablespoons fresh sage, chopped
1 ½ teaspoons fresh rosemary, chopped
PREPARATION
Preheat oven to 400°.
Poke a few holes in sweet potatoes and bake on a sheet pan until soft and tender, about 1 hour.
When sweet potatoes are cooked, slice them in half and allow to cool.
Heat a large skillet over medium-high heat and cook bacon until crispy.
Remove to a paper towel-lined plate and set aside.
Next add maple syrup, flour, pecans, butter, cayenne, sage and rosemary to a bowl and mix to combine. Stir in bacon. Set aside.
Reduce oven temperature to 350°.
Peel the skins away from the flesh of the sweet potato and add the sweet potato to a mixing bowl. Mash well.
Mix in vanilla, cinnamon, milk, butter, eggs and bourbon until fully combined.
Pour the sweet potatoes into a greased oval casserole dish.
Spread pecan topping over top.
Bake for 30-40 minutes or until pecans are golden.
Remove from oven and serve warm.
