Vanilla Bourbon Sweet Potato Casserole with Pecan Streusel

Ingredients

• 3 pounds sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 2 large eggs
• 1/2 cup whole milk
• 2 tablespoons bourbon
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 1/4 cups pecans, chopped
• 1/4 teaspoon salt

Method

1. 1

   Place the sweet potato cubes in a 6-quart saucepan and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender.

   20:00 · Simmer sweet potatoes
2. 2

   Drain the sweet potatoes well and return them to the pot. Mash until smooth, or use a potato masher for a slightly textured mash.

3. 3

   Preheat the oven to 350°F. Butter a 9x13-inch baking dish.

4. 4

   In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, milk, bourbon, vanilla extract, cinnamon, nutmeg, and salt until smooth.

5. 5

   Add the mashed sweet potatoes to the bowl and stir until fully combined and smooth.

6. 6

   Spread the sweet potato mixture evenly into the prepared baking dish.

7. 7

   Make the streusel: in a medium bowl, combine the flour, brown sugar, and salt. Add the cold cubed butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

8. 8

   Stir the chopped pecans into the streusel mixture, then scatter evenly over the sweet potato layer.

9. 9

   Bake until the streusel is golden brown and the filling is heated through, 40 to 45 minutes.

   40:00 · Bake casserole
10. 10

    Let the casserole rest for 10 minutes before serving.

    10:00 · Rest before serving