Vanilla Bourbon Sweet Potato Casserole with Pecan Streusel

Infuse your holiday table with a rich twist on a classic: sweet potato casserole enhanced with vanilla bourbon.

Ingredients

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup bourbon
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 3 tablespoons unsalted butter, softened

Instructions

1. Preheat your oven to 350°F (175°C).
2. Place the peeled and cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
3. Drain the sweet potatoes and return them to the pot. Mash until smooth.
4. Stir in the bourbon, granulated sugar, vanilla, melted butter, cinnamon, nutmeg, and salt, mixing well.
5. Pour the sweet potato mixture into a greased 9×13-inch baking dish and spread evenly.
6. In a separate bowl, combine chopped pecans, flour, brown sugar, and softened butter. Mix until crumbly.
7. Sprinkle the pecan streusel over the sweet potato mixture in an even layer.
8. Bake in the preheated oven for 30-35 minutes, until the topping is golden brown and crisp.
9. Allow the casserole to cool slightly before serving.

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