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Andrew Fowler

Bourbon Sweet Potato Casserole

Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 lbs sweet potatoes peeled and cut into 1-inch chunks
  • 3 tbsp unsalted butter for filling
  • 1/4 cup packed dark brown sugar
  • 3 tbsp bourbon
  • 1/2 cup heavy cream
  • 2 large eggs
  • 3/4 tsp fine salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup chopped walnuts
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter melted, for topping
  • 1 tsp unsalted butter for the dish

Method
 

  1. Cover potatoes with water; boil and simmer 15 to 18 minutes until soft. Drain well; steam-dry 3 minutes.
  2. Heat oven to 350°F; grease a 2-quart dish. Melt filling butter with brown sugar in a saucepan. Remove from heat; carefully add bourbon.
  3. Simmer on low 2 minutes. Mash potatoes with mixture, cream, salt, and cinnamon. Cool until warm; beat in eggs.
  4. Spread in dish. Toss walnuts and panko with topping butter; scatter evenly.
  5. Bake 30 to 35 minutes until crust golden and center reaches 160°F. Rest 10 minutes.