The holiday season is sneaking around the corner, but more importantly the cozy, homemade recipes that we’ve had our eyes on since well before the leaves changed to orange and gold. As you prep to entertain guests this November and December, a boozy recipe and even a bottle, or two… or three, to wash it down are going to be a must. Check out this sweet and savory baked sweet potato casserole with a not so secret ingredient: Pennsylvania Bourbon!
What you will need to get started:
- 4 slices Bacon (thick-cut)
- 1 tsp Rosemary
- 2 tbsp Sage
- 4 medium-sized weet potatoes
- 2 Eggs
- 1/3 cup All-purpose flour
- 1 1/2 cup Brown sugar
- 1/2 tsp Cayenne pepper
- 1 tsp Cinnamon
- 1 Kosher salt
- 2 tsp Vanilla extract
- 1 1/2 cups Pecans
- 10 tbsp Butter
- 1/4 cup Whole milk
- 2 tbsp Bourbon
We recommend adding one of these bottles to this recipe:
You can save on bottled spirits, cocktails, and tastings when you purchase one of our passes! Head out on a Whiskey Rebellion Trail adventure and find your favorites!
- Begin by roasting your sweet potatoes in an InstaPot or an oven if you prefer. Preheat your oven to 400 degrees F. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender.
- When the sweet potatoes are cooked and soft, slice them in half and allow to cool. Then peel away the skins and mash.
- Add in a touch of brown sugar, vanilla, cinnamon, butter, and a splash of bourbon, and season with a bit of salt.
- While the potatoes are roasting, you can begin working on the bacon pecans. In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan and drain onto a paper towel. In a medium bowl, combine the remaining brown sugar, flour, pecans, butter, cayenne, sage, and rosemary. Crumble and stir in the bacon.
- Spoon the sweet potato mixture into a 9×13 inch baking dish. Sprinkle the pecan/bacon mix evenly over top.
- Transfer to the oven and bake for 35-40 minutes, until the pecans are golden. Serve warm topped with flaky sea salt.