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Why I Love This Sweet Potato Casserole
Thanksgiving is when I like to take a familiar side dish and add something a little extra. These brown butter bourbon sweet potatoes have all the creaminess I want, but there’s so much flavor tucked into each spoonful. The butter browns with sage and thyme, the bourbon adds some smoky notes, and orange zest brightens everything up.
Made with brown butter and bourbon, this creamy sweet potato casserole has a candied pecan topping and can be prepped a day ahead.
I’m not usually a fan of a marshmallow topping on my sweet potatoes. So I swapped them for candied pecans, which add crunch, a little cinnamon, and cayenne pepper for a hint of heat. This is actually one of my favorite side dishes from volume 5 of my holiday magazine, and the candied pecans are a huge reason why.
Even better, you can have the potatoes ready the day before, so you have more time to enjoy Thanksgiving with everyone around the table.
Why this is a Thanksgiving must-have:
- Roasted sweet potato flavor – Roasting softens the potatoes without adding water, bringing out their natural sweetness.
- Brown butter with fresh herbs – You know how good brown butter is! But sage and thyme infuse the butter, adding even more flavor.
- A crunchy pecan topping – Brown sugar, bourbon, and some spices turn pecans into a perfect finishing touch.
- Prep ahead (if you want) – Assemble the sweet potato mixture the day before, then bake before serving.
This recipe originally appeared in my 2025 Holiday Guide, which is available to order!
Bourbon Sweet Potato Casserole Ingredients
Simple ingredients make this a perfect holiday side dish:
- Sweet potatoes – Roast them whole until fully tender for a creamy filling with plenty of natural sweetness without any sugar.
- Unsalted butter – Brown the butter for some nutty richness.
- Fresh sage and fresh thyme – Infuse the butter with herbs!
- Kosher salt and black pepper – Balance the sweetness while also seasoning the recipe.
- Orange zest – Works perfectly to amplify the flavor of sweet potatoes.
- Bourbon – Adds the smoky flavor that makes these sweet potatoes special.
- Greek yogurt – Adds some creaminess and tang; sour cream also works.
- Maple syrup – Sweetens the potatoes while adding its own natural flavor.
- Pecans – The perfect crisp, nutty topping that contrasts with the creaminess of the sweet potatoes.
- Light brown sugar and water – Work together to make a sweet coating for the nuts.
- Cinnamon and cayenne pepper – Add some spice (and heat) to the topping.
The full amount of each ingredient can be found in the recipe card below.
How to Make Bourbon Sweet Potato Casserole
There are 5 steps to make brown butter bourbon sweet potatoes:
Step 1: Roast the potatoes – Prick the sweet potatoes with a fork and place them on a parchment-lined baking sheet. Roast in the preheated 375°F oven until a knife pierces the centers easily. When cool enough to handle, peel the skins and scoop the flesh into a mixing bowl.
Step 2: Candy the pecans – Combine the brown sugar, cinnamon, cayenne, salt, water, and bourbon in a skillet. Once the mixture melts and bubbles, stir in the pecans and coat them as the sugar caramelizes. Spread onto parchment paper to cool, then roughly chop.
Step 3: Brown the butter – Melt the butter in a skillet, then add the sage and thyme. Continue cooking, swirling the pan and watching the milk solidify on the bottom. Once the butter turns golden brown, remove from the heat and discard the herbs.
Step 4: Mix the filling – Add the brown butter, salt, black pepper, orange zest, bourbon, Greek yogurt, and maple syrup to the sweet potatoes. Use a hand mixer to blend until smooth, then spread into a baking dish.
Step 5: Bake and finish – Bake until the potatoes are hot throughout. Sprinkle the chopped candied pecans over the top just before serving to keep them crunchy.
Prep Ahead
How to Make Ahead
Prepare the sweet potato mixture through the point of spreading it in the baking dish. Cover and refrigerate, then bake the next day. Make the candied pecans ahead too, let them cool completely, and store them in an airtight container at room temperature overnight.
Take the casserole out of the refrigerator while the oven preheats to 350°F. Allow extra baking time for the chilled mixture to reach the right temperature. Add the chopped pecans just before serving.
Recipe Tips
- Roast until completely tender – A sweet potato that’s still firm in the center won’t whip into a smooth filling. Check the thickest part of each potato with a knife before removing the potatoes from the oven.
- Watch the butter closely at the end – Brown butter can burn quickly, so make sure to push the foam aside to check the milk solids. It keeps cooking briefly after the pan comes off the heat, so be aware.
- Keep the topping separate – Add the pecans after baking, so they preserve their crispy texture.
- Leave out the bourbon if you prefer – You’ll still have the brown butter, herbs, and orange zest to flavor the filling.
Follow These Tips
Serving & Storage
Serving – Serve these sweet potatoes warm alongside roast turkey, stuffing, and any of your favorite Thanksgiving veggies.
Storage – Transfer leftovers to an airtight container, place in the fridge, and use within 3-4 days. Keep extra pecans separate to make sure they stay crisp.
I wouldn’t recommend freezing the sweet potatoes, as they’re best made fresh.
Reheat in a 325°F oven or covered in the microwave, stirring between intervals until heated through. Add the pecans after reheating.
More Thanksgiving Recipes
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Brown Butter Bourbon Sweet Potato Casserole
Ingredients
- 3 pounds sweet potatoes
- 8 tablespoons (1 stick) unsalted butter
- 8 leaves fresh sage
- 1 sprig fresh thyme
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons orange zest
- 2 tablespoons bourbon
- ⅓ cup full-fat plain Greek yogurt
- ⅓ cup maple syrup
For the candied pecans
- 6 tablespoons lightly packed light brown sugar
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cinnamon
- 1 tablespoon bourbon
- 1 tablespoon water
- 2 cups raw pecan halves
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
- Bake the potatoes: Poke each sweet potato 6-8 times with a fork and place on one of the prepared baking sheets. Bake in the preheated 375°F oven until the potatoes are fully tender, and a knife meets no resistance when inserted into the middle, 1 to 1 ½ hours. The size of the potato will determine the time in the oven. Remove from the oven and cool. Reduce the oven temperature to 350°F.3 pounds sweet potatoes
- While the potatoes are baking, make the candied pecans: In a skillet, combine the brown sugar, salt, cayenne, cinnamon, bourbon, and water. Stir over medium heat until the sugar is melted and bubbling, 1-2 minutes. Add the pecans and continue stirring until the glaze coats the nuts, turns shiny, and smells toasted, 2-4 minutes. If the glaze thickens and becomes grainy, add 1-2 teaspoons of water at a time to thin it. Remove the nuts from the heat and pour onto the remaining prepared baking sheet to cool.6 tablespoons lightly packed light brown sugar, 1 teaspoon kosher salt, ¼ teaspoon cayenne pepper, ½ teaspoon ground cinnamon, 1 tablespoon bourbon, 1 tablespoon water, 2 cups raw pecan halves
- Brown the butter: In a skillet, melt the butter over medium heat. Add the sage leaves and thyme sprig and continue cooking the butter, swirling the skillet, until it is browned, 4-6 minutes. Remove the sage leaves and thyme and discard.8 tablespoons (1 stick) unsalted butter, 8 leaves fresh sage, 1 sprig fresh thyme
- Prepare the casserole: Grease a 9 x 13-inch baking dish and set it aside. Cut the cooled potatoes in half and scoop out the flesh into a large bowl, discarding the skins. Add the brown butter, salt, black pepper, orange zest, bourbon, yogurt, and maple syrup. Use a hand mixer and whip until the potatoes are smooth, 3-5 minutes. Pour into the baking dish. Bake in the preheated 350°F oven until the potatoes are warmed through the center, 15-20 minutes.1 ½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 2 teaspoons orange zest, 2 tablespoons bourbon, ⅓ cup full-fat plain Greek yogurt, ⅓ cup maple syrup
- Serve: Chop the candied pecans and sprinkle them over the baked sweet potatoes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Henry Wortock
