spoonful of holiday sweet potatoes
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Bourbon Sweet Potatoes with Praline Topping

Creamy, rich sweet potatoes are mashed and flavored with bourbon then covered with a crunchy-sweet praline topping, and baked. It's a holiday side dish that has just the right amount of special. Move aside, marshmallows.
Course Side Dish
Cuisine American - Southern
Keyword bourbon, holiday, pecans, sweet potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 576kcal
Author MARYE AUDET-WHITE

Equipment

Ingredients

  • 4 pounds sweet potatoes or yams
  • 1/3 cup heavy cream , more as needed
  • 1/2 cup butter , melted
  • 1 teaspoon vanilla
  • 1/4 cup light brown sugar
  • 1/4 cup bourbon
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly ground nutmeg
  • Salt and pepper to taste

Topping

  • 1/2 cup brown sugar
  • 1 cup chopped pecans
  • 1/4 cup butter

Instructions

  • Slice sweet potatoes in half, brush with butter, and bake at 350F until tender
  • OR peel, cube, and boil until tender - drain.
  • Add them to the bowl of your mixer.
  • Add the remaining ingredients, except topping, and whip until smooth.
  • Taste and adjust seasonings.
  • Spoon into a greased casserole dish.
  • Sprinkle with the pecan topping.
  • Bake at 375 for 30 minutes.

Topping

  • Melt butter in a heavy saucepan.
  • Add the chopped pecans and brown sugar.
  • Cook, stirring often, until the pecans are well coated.
  • Spoon the topping over the potatoes.

Video

Notes

Note: In the video I say there are eggs in this recipe. There are no eggs in this recipe. Once in awhile I forget what I am actually doing.::shakes head:::
  • Use a good bourbon. It makes a huge difference in the flavor.
  • If you prefer not to use bourbon you can use extra cream or ginger ale in place of it.
  • I prefer to roast or bake the yams rather than peel and boil them. I think it gives them more flavor.
  • Use as thick a layer of candied pecans as you wish - to your own taste.
  • You can prepare this sweet potato side dish about 3 days ahead of time, cover tightly with plastic wrap, and refrigerate for up to 3 days. Bake before serving.
  • This dish freezes relatively well.

Nutrition

Calories: 576kcal | Carbohydrates: 69g | Protein: 5g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 59mg | Sodium: 287mg | Potassium: 855mg | Fiber: 8g | Sugar: 30g | Vitamin A: 32861IU | Vitamin C: 6mg | Calcium: 112mg | Iron: 2mg