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Best Brown Sugar Bourbon Sweet Potato Casserole: Easy Thanksgiving Side

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This bourbon-infused sweet potato casserole features a brown butter-pecan topping that stays crunchy, offering a deep, caramelized flavor that’s perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 4 lbs sweet potatoes (about 5–6 medium), peeled and cubed into 1-inch chunks
  • 4 tbsp unsalted butter, melted
  • ⅓ cup packed brown sugar (light or dark)
  • 3 tbsp bourbon
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ½ tsp kosher salt
  • ¼ cup heavy cream
  • 4 tbsp unsalted butter (for topping)
  • 1 cup chopped pecans
  • ⅓ cup packed brown sugar (for topping)
  • ¼ cup all-purpose flour
  • ½ tsp ground cinnamon
  • ¼ tsp kosher salt (for topping)

Instructions

  1. Peel 4 lbs of sweet potatoes and cut them into 1-inch cubes. Place in a large pot, cover with cold water by 2 inches, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until fork-tender. Drain and let steam dry for 2-3 minutes.
  2. Return drained potatoes to the pot or a large mixing bowl. Add 4 tbsp melted unsalted butter, ⅓ cup packed brown sugar, 3 tbsp bourbon, 1 tsp vanilla extract, ½ tsp kosher salt, and ¼ cup heavy cream. Mash with a potato masher until mostly smooth with a few small chunks. Taste and adjust salt if needed.
  3. In a small bowl, lightly beat 2 room-temperature eggs. Fold into the sweet potato mixture until fully incorporated. Spread evenly into a greased 9×13-inch baking dish.
  4. In a small skillet over medium heat, melt 4 tbsp unsalted butter. Swirl occasionally and cook for 3-5 minutes until the butter foams, then the foam subsides and brown specks form. Remove from heat immediately when it smells nutty and turns amber.
  5. In a medium bowl, combine 1 cup chopped pecans, ⅓ cup packed brown sugar, ¼ cup all-purpose flour, ½ tsp cinnamon, and ¼ tsp kosher salt. Pour the hot brown butter over the dry ingredients and stir with a fork until moistened and clumpy.
  6. Preheat oven to 375°F (190°C). Sprinkle the pecan topping evenly over the sweet potato mixture. Do not press down.
  7. Bake for 25-30 minutes until the topping is golden brown and the casserole is bubbling around the edges. If browning too quickly, tent loosely with foil for the last 10 minutes.
  8. Let rest for 10-15 minutes before serving.

Notes

For make-ahead, assemble the casserole (without baking), cover, and refrigerate for up to 24 hours. Let sit at room temperature for 30 minutes before baking, adding 5-10 minutes to the baking time. To freeze, assemble without baking, cover tightly, and freeze for up to 3 months. Bake from frozen, adding 20-30 minutes and covering with foil for the first half.

Nutrition

Keywords: sweet potato casserole, bourbon sweet potato, Thanksgiving side, brown butter pecan, holiday side dish

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