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Switching things up this Thanksgiving with this Bourbon Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans. The classic sweet potato casserole we know and love, but topped with sweet and savory bacon pecans. These sweet potatoes are buttery, hinted with cinnamon, and lightly sweetened. The pecan streusel topping is just a touch spicy, perfectly sweet, herby, and a little salty too. When baked together the potatoes and topping create the perfect balance and make for the BEST sweet potato casserole. Make these ahead of time for an easy holiday side dish that everyone will love.

overhead photo of Bourbon Sweet Potato Casserole with Sweet n Savory Bacon Pecans

It’s the second week of November and I very much have Thanksgiving on my mind. Anyone else?

It’s been a little tricky to get my menu fully planned, photographed, and written up in between traveling for HBH Super Simple. But I’m excited to finally say that I will be sharing my full menu this week! Are you guys in planning mode? Hoping so, because I have some good recipes coming, and it all starts with this casserole.

I’m sure I have said this before, but when it comes to Thanksgiving I really love a traditional menu. Herby roasted turkey, buttery mashed potatoes, popovers, vegetable sides, and of course, sweet potato casserole. Some of you may be surprised to hear this, since I love to share all kinds of different recipes, but when it comes to both Thanksgiving and Christmas, I’m all about tradition. And the older and more traditional the better.

The classics keep things simple and perfect every time. It’s why we look forward to the holidays so much. All the traditions!

That said, every year I try to create a few new dishes that are spins on the classics. They still feel like the classics, just updated a bit. My brothers only care about the turkey, mashed potatoes, and rolls, so I keep those basic (but good). But when it comes to the vegetables? I have some room to play with, and have a little fun.

Enter this sweet potato casserole. It’s just like my grandma’s sweet potatoes, but with a sweet, savory, and salty pecan crumble topping…that everyone loves.

raw sweet potato with steam

Let’s talk about the sweet potatoes…

Like most sweet potato casseroles, this bourbon sweet potato casserole is so simple and easy to make. The longest part of the process is roasting the potatoes. But nothing is hard and you might even have all the ingredients on hand right now.

So…start with the sweet potatoes. Yes, you can buy canned sweet potatoes, but I highly recommend roasting fresh potatoes for best flavor and color. If you have an instant pot, you can cook the potatoes quickly in there. If not, go the oven route. It’s my preferred method.

Once the potatoes are fork tender, peel away the skins (then use them to make these sweet potato skin chips) and then mash. Then add in a touch of light brown sugar, vanilla, cinnamon, melted butter, and a splash of bourbon, and that’s it. This is my grandma’s base recipe and it never fails. Simple, but so delicious, and not overly sweet, which I think is really nice.

Question: are you a sweet or savory, sweet potato casserole person? I prefer a savory casserole…with just a touch of sweetness!

Bourbon Sweet Potato Casserole before adding the pecans

Now about those bacon pecans…

While the potatoes are roasting, start working on the bacon pecans.

Oh, these bacon pecans. Basically, this is a topping of candied bacon with pecans, and it’s incredibly delicious. Sweet and savory with a little crunch from the pecans, and saltiness from the bacon. I added sage and a little rosemary to bring in some savory flavors and balance out the sweetness. These herbs may sound like an odd addition but go with me on this because it’s so GOOD.

Also, if rosemary isn’t your thing, or you’re worried it may overpower the other flavors, then simply leave it out. My dad’s not the biggest rosemary fan. He sometimes complains that it’s overpowering. Use your best judgment here and go with your own personal taste.

Bourbon Sweet Potato Casserole with Sweet n Savory Bacon Pecans before baking

Put it all together…

Last up, layer the topping over the sweet potatoes in a casserole dish and bake. It’s simple, nothing too fancy, and so EASY. While this bakes, your house will smell incredible, just like Thanksgiving should. You’ll soon find out that every bite is just as delicious as it smells.

These potatoes are sweet and buttery and the topping is crunchy. It’s the sweet potato casserole your Thanksgiving table needs. Promise.

And finally, you can easily prepare this ahead of time and freeze, and yes, it travels well too. If you’re on side dish duty this Thanksgiving, this is your dish!

overhead photo of Bourbon Sweet Potato Casserole with Sweet n Savory Bacon Pecans with spoonful removed from casserole

If you make this bourbon sweet potato casserole with sweet ‘n’ savory bacon pecans, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Bourbon Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans.

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8
Calories Per Serving: 426 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Sweet ‘n’ Savory Bacon Pecans

US Customary - Metric

Instructions

  • 1. Preheat your oven to 400 degrees F. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.
    2. Meanwhile, make the bacon pecans. In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan and drain onto a paper towel. In a medium bowl, combine the brown sugar, flour, pecans, butter, cayenne, sage, and rosemary (if using). Stir in the bacon.
    3. Reduce the oven temperature to 350 degrees F. Peel the skins away from the flesh of the sweet potato. Add the sweet potatoes to a mixing bowl. Mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs, and bourbon until combined. Season with salt.
    4. Spoon the sweet potato mixture into a 9x13 inch baking dish. Sprinkle the pecans evenly over top.
    5. Transfer to the oven and bake for 35-40 minutes, until the pecans are golden. Serve warm topped with flaky sea salt.

Notes

To Make Ahead: Prepare the casserole through step 4. Cover and store the assembled casserole in the fridge for up to 2 days. To bake, remove the casserole from the fridge while the oven preheats, then bake as directed. 
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour. 
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overhead close up photo of Bourbon Sweet Potato Casserole with Sweet n Savory Bacon Pecans

This post was originally published on November 11, 2019
4.06 from 2006 votes (1,850 ratings without comment)

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Comments

  1. This looks amazing!! I’ve been assigned “sweet potato casserole” for our Thanksgiving dinner and I’m definitely making this. I have a question though… there is 1 vegetarian in the family so the bacon is not an option. Is there something else I can use as a substitute? I thought about splitting the recipe into 2 dishes and have one without bacon, but how can I still get a salty/crunchy balance? Thanks!

    Reply

    1. Hey Sharon! While the bacon does add crunch, it’s not NEEDED. The casserole will be great without the bacon too, so I would not replace with anything. Just make as is, but minus the bacon. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

      Reply

  2. 5 stars
    P.S. The whole pecans that I see in your pictures on top of the casserole- are those simply raw pecans or toasted/candied? Love extra pecans, so curious and would love to add more to mine too!!❤️❤️

    Reply

  3. 5 stars
    Hi Tieghan!❤️This looks divine & I love the addition of bourbon- so good!! I’ve really started to enjoy coconut milk instead of milk in some recipes for added richness and am wondering if I could sub it here without having it compete with any other ingredients overall. Could I? Happy Thanksgiving week!! Xoxo

    Reply

    1. Hi Gia! YUM! Coconut milk will be delicious. What a great idea! I would use it! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

      Reply

  4. I plan to make this casserole but put it in the Phyllo dough crust from your ‘bourbon pecan sweet potato phyllo casserole’ recipe from last year. Should I change the oven temp or cook time from what this recipe states? Maybe cook as directed from last year’s recipe? Any other changes?
    Thanks.

    Reply

    1. Hey Kim! I would just cook as directed for last years recipe, but using this filling if you like it better. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

      Reply

    1. Hey Britany, almond milk works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

      Reply

  6. I make your maple streusel sweet potatoes every year and I am SO excited to try this recipe out! Any idea How many pounds the sweet potatoes would equate to?

    Reply

    1. Hi Maddie! It’s about 4-5 pounds of sweet potatoes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  7. I have to say, as an Australian we find it really weird how Americans use sugar with sweet potatoes ? and marshmallows even stranger. I might just have to try it though.

    Reply

  8. This will be my 3rd year making this, always a hit! Question – do you mash the sweet potatoes or use a stand/hand mixer?

    Reply

    1. Hey Carrie! I use a stand mixer to mash the sweet potatoes. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

      Reply

  9. Looks amazing! Would you be able to use mashed butternut squash instead of sweet potatoes? (Someone is already bringing a sweet potato dish this year… womp).

    Reply

    1. Hey Christine! I am sure mashed butternut will be so delicious. Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  10. I am so glad you shared this on Instagram. i tend to go the sweet route preferring Scotch Kisses on top and adding fresh O.J. and fresh pineapple. But for just baked sweet potatoes I top them with butter, maple syrup and bacon after they are done. This sounds wonderful and I need a savory version.

    Reply

  11. 5 stars
    This looks delicious! Could this be made dairy free (coconut milk, almond milk, etc.) and egg free (flax eggs, applesauce, etc.)?

    Reply

    1. HI! Yes, I think both dairy and eggs subs should work well, though I have never tired the egg substitute myself. Please let me know if you have any other questions. I hope you love this recipe and I hope the swaps work well!! Thank you! xTieghan

      Reply

    1. Hi Kate! Yes, of course! Just omit the bacon from the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

    1. Hey Robin! Of course! I would omit the pecans and use an equal amount of shelled pumpkin seeds (pepitas). That will be delicious! Or you can just omit the pecans and use 1/2 cup additional flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  14. 5 stars
    my cousin normally makes a sweet potato casserole for thanksgiving but decided to stop making it because “no one eats it.” I was devastated- I need every traditional thanksgiving side. I became tasked with sweet potato duty and of course turned to half baked harvest for inspiration. I prepared everything exactly as outlined in this recipe. it is UNREAL how good it is. my entire family devoured it and now they’re all sweet potato casserole believers. it’s perfectly sweet and savory 🙂 do not change or substitute a thing, you will regret it. thank you, thank you, thank you!

    Reply