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Bourbon Sweet Potatoes with Bacon-Pecan ToppingSweet potatoes or yams, I honestly don’t really know the difference.  I know there is a difference.  But, if you mash ’em up with some bourbon, top ’em with bacon and pecans and a good drizzle of maple syrup…well then, I don’t think it matters one bit.  I’ve been making a version of this for many, many years now.  These are a particular favorite of The Eldest Progeny.  He always eats mounds of these, but this is the first time I’ve ever added bacon bits.  Or, as I like to call them, “bits of smoky heaven”.  I don’t know why it never entered my head before, because it turned out to be really, really delicious.

Bourbon Sweet Potatoes with Bacon-Pecan ToppingTo prepare, place the mashed sweet potatoes in a medium-sized bowl.  Toss in the salt and add the orange juice, applesauce, cider, honey, bourbon and spices.  Now stir it all together.  You want the mixture to be thick but still somewhat loose; it shouldn’t be pourable.  Bourbon Sweet Potatoes with Bacon-Pecan ToppingScrape the mixture into the prepared casserole dish.  Smooth the top; set aside.

Topping for Bourbon Sweet Potatoes with Bacon-Pecan ToppingCombine the topping ingredients is a small bowl; I use the glass measuring cup I melt the butter in.  Stir until well combined.  Bourbon Sweet Potatoes with Bacon-Pecan ToppingSpread the mixture evenly over the top of the sweet potatoes.  Bourbon Sweet Potatoes with Bacon-Pecan ToppingPlace in the oven; bake for about 25 minutes, or until the top crisps.  Remove from oven, serve immediately or cool to room temperature and reheat.  MAKE AHEAD:  The flavor is best made the day before, then cooled, covered and chilled.  About 45 minutes before serving, remove the dish from the fridge, let stand at room temperature for about 20 minutes.  Reheat for 20 minutes in a 350°F, or until heated through.

Bourbon Sweet Potatoes with Bacon-Pecan Topping

  • Servings: 4-6
  • Difficulty: Easy
  • Print

The flavor of this is best when made the day before serving.  Cool, cover and chill.  Then reheat just before serving, which makes this a perfect company dish.

  • 4 medium-large sweet potatoes
  • 1/2 teaspoon kosher salt
  • 1/2-3/4 cup orange juice
  • 1/2 cup unsweetened apple cider
  • 1/2 cup unsweetened applesauce
  • 1/4 cup bourbon
  • 2 tablespoons honey or maple syrup
  • 1/4 teaspoon chipotle chile powder (optional)
  • 1/4 teaspoon ground Vietnamese cinnamon
  • Large pinch ground allspice
  • Topping:
  • 3 tablespoons butter
  • 1/2 cup crushed corn flakes (about 1 good cup uncrushed)
  • 1/3 cup brown sugar
  • 1/3 cup crumbled bacon
  • 1/3 cup pecan pieces
  • 2-3 tablespoons maple syrup, for final drizzle

Poke the sweet potatoes with the tip of a sharp knife; place in the microwave.  Cook on HIGH for 5-7 minutes, depending on your microwave, or until the sweet potatoes can easily be pierced with a fork.  Set aside until the potatoes are just cool enough to handle.  Remove the skins; mash with a fork until relative smooth.

Preheat the oven to 350°F.  Spray a 6-cup casserole dish with cooking spray; set aside.

Place the mashed sweet potatoes in a medium-sized bowl.  Sprinkle the salt over; add the lesser amount of orange juice, applesauce, cider, honey, bourbon and spices.  Stir until combined.  You want the mixture to be thick but still somewhat loose; add extra orange juice, if needed.  It shouldn’t be pourable.  Scrape the mixture into the prepared casserole dish.  Smooth the top; set aside.

Combine the topping ingredients is a small bowl; I use the glass measuring cup I melt the butter in.  Stir until well combined.  Spread the mixture evenly over the top of the sweet potatoes.  Place in the oven; bake for about 25 minutes, or until the top crisps.  Remove from oven, serve immediately or cool to room temperature and reheat.  MAKE AHEAD:  The flavor is best made the day before, then cooled, covered and chilled.  About 45 minutes before serving, remove the dish from the fridge, let stand at room temperature for about 20 minutes.  Reheat for 20 minutes in a 350°F, or until heated through.

NOTE:  You may add 1/2 cup canned crushed or finely minced fresh pineapple to the sweet potatoes.  Add 1/4 teaspoon ground chipotle chile powder, if you want a bit of a smoky heat.

Bourbon Sweet Potatoes with Bacon-Pecan Topping Recipe©Marcia Lahens 2017.  All rights reserved.

Bourbon Sweet Potatoes with Bacon-Pecan Topping