A classic recipe for sweet potato casserole. A southern staple to serve for Thanksgiving. Roasted sweet potatoes turned into a dish with a brown sugar bourbon struesel topping.
Southern Sweet Potato Casserole
A classic recipe for sweet potato casserole. A southern staple to serve for Thanksgiving. Roasted sweet potatoes turned into a dish with a brown sugar bourbon struesel topping.Print l Pin l Rate l
Servings: 8 -10 servings
- 6 pounds medium Garnet sweet potatoes
- 3/4 cup packed dark brown sugar
- 3/4 cup all-purpose flour
- 1/3 cup old fashioned oats
- 1 teaspoon kosher salt
- 7 tablespoons cold unsalted butter (, cut into 14 pieces)
- 1 cup pecan halves (, finely chopped)
- 1/4 cup plus 2 tablespoons bourbon
- 6 tablespoons unsalted butter ((3/4 stick), plus more for buttering the dish)
- 2 teaspoons finely grated orange zest ((from 1 medium orange))
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon freshly grated nutmeg
- 1/4 cup whole milk
The sweet potatoes
- Heat the oven to 375°F. Arrange sweet potatoes on a foil-lined baking sheet in the center of the oven rack and roast until very soft to the touch, about 45 minutes to 1 hour. Prepare streusel topping.
The Streusel Topping
- Spread the pecans on a baking sheet and bake for 5 minutes at 350 degrees F, until lightly toasted. Transfer the pecans to a work surface and coarsely chop them.
- In a medium bowl combine sugar, flour, and salt and whisk until incorporated. Add the butter. Using a pastry blender or your fingers, cut butter into the mixture until the mixture is in pea-size pieces or smaller. Combine with pecans and old fashioned oats and toss with your fingers to mix.
- Form small clumps of the mixture with your fingers. Cover and place in the refrigerator until ready to use.
- Remove sweet potatoes from oven when done baking and allow to sit until cooled, about 20 minutes.
- Butter coat a 13-by-9-inch baking dish with butter and up the sides of the dish and set it aside.
- Combine bourbon, zest of an orange, nutmeg, measured butter, salt and cinnamon in a small saucepan over medium heat and cook. Stir occasionally until the butter has melted and the mixture has started to bubble, about 5 minutes; set aside.
- Cut sweet potatoes in half lengthwise when cooled. Scrape the flesh out with a spoon and transfer it to a large bowl; discard the skins. Using a potato masher, mash the flesh until it’s almost smooth but some chunks remain. Combine bourbon saucepan mixture with milk and stir until evenly combined. Pour mixture into prepared baking dish.
- Evenly top the dish with streusel topping over the sweet potatoes. Return to bake until the streusel top is golden brown, about 20 minutes. Place the dish on a wire rack and let it sit 10 minutes before serving.
This dish can be refrigerated up to a few days in an air tight container.