Mom's Bourbon Pecan Sweet Potato Casserole

I'm really bad at posting great holiday recipes until it's too late.  I'm just not that good of a food blogger.  But posting ON THE ACTUAL DAY? Does that count? HEB is open until 2pm so if you're still looking for a last minute Thanksgiving dish to bring to a dinner or add to yours, here it is!

Mom's Bourbon Pecan Sweet Potato Casserole

  • 4 lbs. sweet potatoes
  • 3 green apples, peeled, cored and sliced
  • 6 tbs. butter
  • 1/2 c.dark brown sugar
  • 1/2 tsp. kosher salt
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1/4 tsp. ground nutmeg
  • 1 &1/2 tsp. vanilla
  • 2 tsp. maple syrup
  • 1/4 c. bourbon
  • 1 c. toasted pecans or chestnuts
  • optional: 1 bag mini marshmallows

  1. Roast and peel sweet potatoes in a 375*F oven for about 30-45 minutes.  Slice in 1/4" thick rounds.
  2. In a saucepan over medium-high heat, combine butter, sugar, salt, cinnamon, ginger, and nutmeg.  Lower heat to a simmer and add vanilla, maple syrup, and bourbon.  Simmer until sugar is dissolved.
  3. Preheat oven to 375*F.  In a large bowl, mix together sweet potatoes, apples, and sauce.  In a large casserole dish, layer sweet potatoes, apples, and pecans.  Cover with aluminum foil.  Bake for 50 minutes.  Uncover foil and bake an additional 20 minutes.
  4. Optional (if you're a fan of traditional marshmallow-topped sweet potato casserole like me): Top with marshmallows and bake at 500*F for 1-2 minutes or until marshmallows golden brown and not burnt.


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