This sweet potato casserole brings together the best holiday flavours in one dish. Warm spices blend with soft sweet potatoes, and the topping adds the perfect mix of crunch and sweetness. The creaminess of the potato base pairs beautifully with the caramel-like coating on the bacon and pecans. The combination makes this Sweet potato casserole with candied bourbon bacon and pecans a standout side that feels special enough for any celebration.
The recipe starts with simple ingredients that turn into something delicious with very little effort. Baking the sweet potatoes gives them a deep, rich flavour and keeps the texture light. The butter and spices mix through the potatoes to create a smooth base that bakes perfectly. Everything feels balanced, and every spoonful offers comfort.
The topping is where this casserole shines. The bacon chills in bourbon before cooking, which adds smoky depth. When the bourbon cooks with brown sugar, it forms a thick syrup that coats the bacon and pecans. The mixture cools into glossy, crunchy clusters that scatter over the casserole. Each bite brings contrast, which makes the dish more interesting. Sweet potato casseroles are already a holiday classic, but this version has a flavour twist that feels modern and fun.
It is also practical for busy days. You can bake the sweet potatoes ahead and keep the candied topping stored separately. When you are ready, assemble and bake until the edges set. Then add the topping and give it a short bake so the sugar melts and turns golden. The final texture is incredible, and the flavours feel warm and bold.
When you serve Sweet potato casserole with candied bourbon bacon and pecans, you will hear excitement around the table. It looks beautiful and tastes even better. It brings comfort, crunch and a hint of festive spirit to every plate.
Sweet potato casserole with candied bourbon bacon and pecans
Equipment
- Sharp knife
- Serving Platter
- Baking Sheet
Ingredients
- 7 sweet potatoes scrubbed clean and pricked all over with a fork
- 6 slices thick sliced bacon cut into quarter inch pieces
- 1/2 cup bourbon 120ml
- 1/2 cup brown sugar 100g
- 1/2 cup unsalted butter softened 113g
- 4 large eggs
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup chopped pecans 30g
Instructions
- Place the bourbon and bacon in a bowl, cover and chill for at least one hour.
- Preheat the oven to 425ºF / 220ºC.
- Place the sweet potatoes on a foil lined baking sheet and bake until tender around one hour.
- Halve the potatoes and allow to cool just until safe to handle.
- Drain the bacon but reserve the bourbon. Pat the bacon dry then cook in a skillet until crisp and golden around ten minutes.
- Remove to a kitchen paper lined plate.
- Pour away any excess drippings in the skillet.
- Add the reserved bourbon and two tablespoons of brown sugar to the skillet as well as the red pepper flakes and cook stirring constantly over a medium heat until you have a thick syrup this will take around 5-6 minutes.
- Add in the reserved bacon and pecans and stir to coat well then tip onto a lined baking sheet and allow to cool completely.
- Scoop the sweet potato flesh into a large mixing bowl and add in a quarter of a cup of brown sugar, cinnamon, ginger, nutmeg, butter, eggs and salt.
- Beat with a mixer until smooth.
- Transfer to a baking dish and bake in the oven until the edges are set around 30 minutes.
- Increase the oven temperature to 425ºF / 220ºC.
- Sprinkle the sweet potato pie with the candied bacon and pecans and remaining two tablespoons of brown sugar.
- Place back in the oven for 5-7 minutes until the topping is golden brown.
Did you make this recipe?
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