Kentucky Bourbon Sweet Potato Casserole

• Produce

  • 3 lbs Sweet potatoes

• Refrigerated

  • 2 Eggs

• Condiments

  • 3/4 cup Maple syrup

• Baking & Spices

  • 1/2 cup Brown sugar
  • 2/3 cup Flour
  • 1 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 8 oz Butter
  • 1/3 cup Heavy cream or milk

• Beer, Wine & Liquor

  • 2 oz Bourbon

Found on champagne-tastes.com

Description

Directions

• Preheat oven to 350ºF.  
• Bring a large, salted pot of water to a boil.  Add sweet potatoes, and boil 12-15 minutes until tender.
• Pour pecans and bourbon into a small bowl together, letting the pecans soak up the bourbon.
• Beat eggs together with cream, maple, vanilla, and salt.  Slowly incorporate butter, and mix until blended.  Once potatoes are tender, mash them together with the cream mixture.
• Strain pecans out of bourbon, and set aside.  Drizzle the leftover bourbon over the potato mixture.  Mash more to incorporate.  Spoon potato mixture into a medium casserole dish (8x8).
• Mix all pecan streusel ingredients together with a fork (or for a finer streusel, pour all ingredients into a food processor).  Spread pecan mixture over the potatoes in the casserole dish.
• Cook casserole for about 45 minutes, until the streusel is golden and pulling away from the edges of the dish.  (Note: the dish takes longer to cook because the pecans are wet from the bourbon-- if you skip soaking the pecans, reduce the cook time by about 10 minutes.)
• Allow casserole to cool slightly before serving.