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Best Maple Bourbon Sweet Potato Casserole with Easy Pecan Streusel

maple bourbon sweet potato casserole - featured image
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This isn’t your grandma’s sweet potato casserole. Rich, roasted sweet potatoes are combined with the deep warmth of bourbon and the cozy sweetness of maple syrup, all topped with a buttery, crunchy pecan streusel. It’s the perfect make-ahead holiday side dish that disappears every time.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium potatoes)
  • ¼ cup unsalted butter, melted
  • ¼ cup heavy cream
  • ⅓ cup pure maple syrup
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cayenne pepper (optional)
  • 1 cup pecans, roughly chopped
  • ½ cup all-purpose flour
  • ½ cup brown sugar, packed
  • ¼ cup unsalted butter, cold and cubed
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub sweet potatoes clean and pierce each one several times with a fork. Place them directly on the oven rack or on a baking sheet. Roast for 45-60 minutes, until very soft and a knife slides through easily.
  2. Let the potatoes cool slightly until you can handle them—about 10 minutes. Slice open lengthwise and scoop the flesh into a large mixing bowl. Discard the skins. You should have about 4 cups of cooked sweet potato.
  3. Reduce the oven temperature to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 5-7 minutes, stirring once halfway through, until fragrant and slightly darker.
  4. Mash the sweet potatoes using a potato masher or hand mixer until smooth.
  5. Add the melted butter, heavy cream, maple syrup, bourbon, vanilla, salt, cinnamon, nutmeg, and cayenne (if using) to the mashed sweet potatoes. Mix until well combined and smooth.
  6. Transfer the sweet potato mixture to a greased 9×13-inch baking dish. Spread evenly with a spatula.
  7. Make the streusel topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or fork to cut it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Stir in the toasted chopped pecans.
  8. Sprinkle the streusel evenly over the sweet potato mixture. Do not press it down.
  9. Bake at 350°F (175°C) for 25-30 minutes, until the streusel is golden brown and the filling is bubbling around the edges. Let rest for 10 minutes before serving.

Notes

Roast sweet potatoes instead of boiling to concentrate natural sugars. Toast pecans for maximum flavor. Keep streusel butter cold for crumbly texture. Let casserole rest 10 minutes after baking for clean slices. Can be assembled up to 24 hours ahead and refrigerated unbaked. Freezes well for up to 3 months.

Nutrition

Keywords: sweet potato casserole, maple bourbon, pecan streusel, holiday side dish, Thanksgiving, Friendsgiving, vegetarian, gluten-free option

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