Bourbon Sweet Potato Casserole

This Bourbon Sweet Potato Casserole is so good, it’s almost like dessert! Sweet potatoes mashed with butter and brown sugar, topped with toasty marshmallows and chopped pecans. A make ahead recipe that’s a go-to side dish for holidays and parties.

Wondering what to serve with this sweet potato casserole? Ty our Brown Butter Baked Ham or this super Simple Roast Turkey recipe!

Why We Love This Bourbon Sweet Potato Casserole

When we think about hosting holidays or parties, there’s always a few recipes that come to mind and this Bourbon Sweet Potato Casserole is one of them.

• Make Ahead Recipe: You can make this sweet potato casserole a day or two ahead of time and then bake when ready.
• Nostalgic Vibes: This is the recipe that we’ve been making for years, so every time bite feels like a memory from years past.
• Delicious Any Time of Year: Not only do we love this sweet potato casserole for Thanksgiving, it’s just as good with our Easter ham, or an every day steak dinner.

How to Make This Bourbon Sweet Potato Casserole

This sweet potato casserole comes together in just a few steps! Scroll to the recipe card below for complete instructions.

• Boil the sweet potatoes, then drain and mash until smooth. Add to a bowl with butter, brown sugar, chopped pecans, butter, vanilla, bourbon brown sugar, cinnamon and salt. Fold the ingredients until combined.
• Add the potato mixture to a 9″ x 13″ baking dish and top with more pecans and mini marshmallows. Bake at 375 for 25 minutes and serve.

Can You Leave Out The Bourbon In This Recipe?

Yes you can. Adding two tablespoons of bourbon to these sweet potatoes enhances the flavor, but if you don’t want to add the bourbon just omit it from the recipe. It’s still going to be an amazing sweet potato dish that everyone will rave about.

What Other Nuts Can I Use In This Sweet Potato Casserole?

Walnuts, slivered almonds and even toasted, chopped hazelnuts would be delicious. Pecans are a traditional ingredient in sweet potato casserole so we stuck with tradition for our recipe.

Also, if you’re a nut free house you can leave the nuts completely out of this recipe. The nuts add a really nice flavor and give the casserole texture, but it will still be super tasty without any nuts at all.

There’s not a person I can think of that isn’t going to want a giant scoop of these sweet potatoes on Thanksgiving, or any holiday. That perfect scoop with a little melted marshmallow…it’s so completely addicting, even if you’re plate is packed!

Can I Make This Sweet Potato Casserole Ahead Of Time?

Yes, this casserole is a wonderful make ahead recipe. You can even make it up to two days ahead of time, but we do recommend leaving off the topping and adding right before baking. Adding the nuts ahead of time will cause them to become soft, which the oven will crisp back up again, but it’s an easy step to do at the last minute.

Looking For More Holiday Side Dishes?

• A Collection of the BEST Stuffing Recipes!
• Easy, Homemade Turkey Gravy
• Buttered Carrots with Streusel Topping
• Creamy Mashed Potatoes
• The BEST Brussels Sprouts Casserole

Bourbon Sweet Potato Casserole Recipe

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5 from 3 reviews

• Author: Dan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x

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This Bourbon Sweet Potato Casserole is so good, it’s almost like a dessert! A make ahead recipe that’s a go-to side dish for holidays and parties.

Ingredients

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• 4 pounds sweet potatoes, peeled and cut into large cubes
• 1 stick of butter, room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons bourbon (optional)
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1 1/2 cup chopped pecans, divided (save 1/2 cup for topping)
• 2 cups mini marshmallows

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Instructions

1. Preheat the oven to 375 degrees.
2. Place the sweet potatoes in a large pot of water, filling the water a couple of inches over the tops of the potatoes. Add 2 tablespoons of kosher salt to the water and bring to a boil. Boil the potatoes for 15 minutes until they are fork tender and drain.
3. Place the potatoes into a large bowl and mash with a potato masher until smooth. Add the butter, vanilla, bourbon, brown sugar, cinnamon, salt and 1 cup of the chopped pecans to the bowl and stir to combine.
4. Pour the sweet potatoes into a buttered, 9″ x 13″ (2 quart) casserole dish and top with the marshmallows and the remaining 1/2 cup of pecans.
5. Bake for 25 minutes until the center is hot and the marshmallows have browned. If the marshmallows are getting to brown on top and the casserole isn’t warm yet, spray a piece of aluminum foil with cooking spray and cover the casserole dish until warmed through.

Recipe Notes

Store: Store leftovers in an air tight container in the refrigerator for up to 5 days.

Reheat: Leftovers reheat perfectly right in the microwave.

• Category: Side Dish
• Method: Stove Top/Oven
• Cuisine: American