For the Sweet Potato Casserole
4 pounds sweet potatoes (approximately 5 large potatoes)
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 cup melted, unsalted butter
2 large eggs, slightly beaten
For The Bourbon Pecan Crumble
1 cup chopped raw pecan pieces
1/2 cup old-fashioned oats
1/3 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 teaspoon kosher salt
1/3 cup melted, unsalted butter
1 tablespoon bourbon (optional)
- Preheat oven to 375 degrees F. Butter a 9-inch-by-9-inch casserole dish (or similar)
- Peel and chop the sweet potatoes into 2-inch cubes. Rinse the potatoes and then add them to a large pot. Fill the pot with enough water to cover the potatoes by 1-inch. Bring the potatoes to a boil and allow them to cook until fork tender, about 20 minutes.
- While the potatoes cook, make the crumble by adding the pecans, old-fashioned oats, flour, brown sugar, and salt to a large bowl. Toss to combine. Add the melted butter and bourbon (if using) and fold to evenly coat the pecan mixture. Set aside.
- Drain and rinse the potatoes, and then add them back to the pot. Using a potato masher or fork, mash until smooth and creamy. Stir in the sugar, salt, vanilla extract, and melted butter. Gently fold in the eggs. Transfer the sweet potato mixture to the prepared casserole dish. Sprinkle the crumble mixture evenly over the sweet potato mixture. Bake for 30 minutes, or until the crumble is golden brown in color. Serve immediately.
- This recipe can be made gluten-free by substituting certified gluten-free old-fashioned oats and all-purpose gluten-free flour.
- You can make the sweet potato mixture up to 3 days in advance and store it in an airtight container in the refrigerator until you’re ready to bake. Add on an extra 15 minutes to the baking time to allow for the sweet potatoes to cook all the way through. The crumble is best made the same day you’re going to bake the casserole.