Bourbon Sweet Potato Casserole with Sweet 'n' Savory Bacon Pecans
, Serves 8
Mashed bourbon-spiked sweet potatoes under a crunchy bacon, pecan, sage and cayenne streusel.
| prepPreheat oven to 400°F / 200°C | ||||||
| 4 medium sweet potatoes | Bake 400°F / 200°C, 1 hr; halve, cool | Peel, mash well | Mix in sugar, vanilla, cinnamon, milk, butter | Mix in eggs & bourbon, season with salt | Spoon potatoes into 9x13 dish, top with pecans | Bake 350°F / 175°C, 35-40 min |
| 150 g brown sugar (for the potatoes) | ||||||
| 2 tsp vanilla extract | ||||||
| 1 tsp cinnamon | ||||||
| 60 ml whole milk | ||||||
| 55 g salted butter, melted (for the potatoes) | ||||||
| 2 large eggs, beaten | ||||||
| 30 ml bourbon (optional) | ||||||
| kosher salt | ||||||
| 4 slices thick-cut bacon, chopped | Crisp bacon in skillet, drain | Combine sugar, flour, pecans, butter, spices, herbs; stir in bacon | ||||
| 150 g brown sugar (for the topping) | ||||||
| 40 g all-purpose flour | ||||||
| 170 g raw pecans, roughly chopped | ||||||
| 85 g salted butter, melted (for the topping) | ||||||
| 1/2-1 tsp cayenne pepper, to taste | ||||||
| 2 tbsp fresh chopped sage | ||||||
| 1-2 tsp fresh chopped rosemary (optional) | ||||||
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