Sweet potatoes are the unsung hero of holiday tables—they’re humble, filling, and surprisingly versatile. This casserole takes that cozy root and turns it into something a little more glamorous, thanks to a few unexpected ingredients. I love how the bourbon and pecans add depth and crunch, making every bite feel special, even if it’s just for a small gathering.
Why This Recipe Calls Me Back Year After Year
It’s a perfect balance of comfort and elegance, suited for any holiday chaos or quiet night. The warm bourbon aroma fills the kitchen, sparking memories of past celebrations. I keep coming back because it’s forgiving—tweak the toppings or spices, and it still shines. Plus, it’s a dish that makes everyone smile, no matter how messy the holiday gets.
What’s in It and Why It Works
- Sweet potatoes: The sweet base—rich, earthy, and naturally sweet. Use dense, firm ones for better mash.
- Butter: Adds creaminess and depth. Use high-quality butter for that melt-in-your-mouth feel.
- Mini marshmallows: Gooey topping that crisps up beautifully. Opt for natural or organic if you want less processed.
- Pecans: Toasted nuts provide crunch and smoky flavor—don’t skip toasting for maximum impact.
- Bourbon: A splash adds warmth and complexity. Sub with apple brandy if you prefer a fruitier note.
- Cinnamon: A pinch of spice that complements the sweetness without overpowering.
Tools of the Trade for a Flawless Casserole
- Large pot: Boil the sweet potatoes evenly.
- Masher or fork: Mash the sweet potatoes to smooth perfection.
- Baking dish: Hold the casserole and toppings during baking.
- Oven: Bake until golden and bubbly.
- Toasting pan: Toast pecans for extra flavor.
Step-by-Step for a Showstopping Sweet Potato Casserole
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Peel and chop 4 large sweet potatoes into chunks.
Step 3: Boil the sweet potatoes in salted water until tender, about 15 minutes.
Step 4: Drain and mash until smooth, then set aside.
Step 5: Mix in butter, a splash of bourbon, and a pinch of cinnamon.
Step 6: Spread the mash in a buttered baking dish.
Step 7: Top generously with mini marshmallows and crushed pecans.
Step 8: Bake for 20-25 minutes until marshmallows are golden and bubbly.
Sweet Potato Bourbon Casserole with Pecans and Marshmallows
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and toast the pecans in a dry skillet until fragrant and slightly browned, then roughly chop them and set aside.
- Place the sweet potatoes in a large pot and cover with salted water. Bring to a boil over high heat and cook until tender, about 15 minutes. You should be able to easily pierce them with a fork.
- Drain the sweet potatoes thoroughly and transfer them to a large mixing bowl. Mash them with a potato masher or fork until smooth and creamy, with no lumps remaining.
- Stir in the unsalted butter until melted and incorporated. Add a splash of bourbon and sprinkle in the cinnamon, mixing well to combine all the flavors.
- Spread the sweet potato mixture evenly into a buttered baking dish, smoothing the top with a spatula for an even surface.
- Sprinkle the mini marshmallows generously over the surface, followed by the toasted pecans, creating a layered topping that will melt and crisp during baking.
- Bake the casserole in the preheated oven for 20-25 minutes, or until the marshmallows are golden brown and bubbling around the edges.
- Remove from the oven and let it sit for a few minutes to settle. Serve warm, enjoying the creamy sweet potatoes with the crunchy topping and warm bourbon aroma.
Cooking Know-How for the Perfect Sweet Potato Casserole
- Sweet potatoes should be soft enough to mash easily, not waterlogged.
- Marshmallows should be golden and slightly crispy on top.
- The mixture should be smooth and cohesive before baking.
- Crispy pecans add texture—don’t skip the toasting step.
Avoid These Common Pitfalls with Sweet Potato Casserole
- Peeling with a dull knife, causing mess and frustration.? Use a sharp knife to peel sweet potatoes, they should come off smoothly.
- Over-browning marshmallows, turning bitter.? Bake until marshmallows are golden, not burnt.
- Leaving excess water, leading to a soupy casserole.? Drain potatoes thoroughly to prevent watery mash.
- Over-torched pecans, adding bitterness.? Watch the pecans while toasting, they burn quickly.
This dish isn’t just about sweet potatoes; it’s about bringing a little sparkle to a holiday table, even if it’s just for a quiet family night. The bourbon adds a subtle warmth, while the marshmallows bring that nostalgic gooeyness that makes everyone smile. Feel free to tweak the toppings—maybe a drizzle of maple syrup or a sprinkle of smoked paprika—to make it your own. Enjoy the messy, sweet, crispy goodness, no matter how chaotic the season gets.
Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).
