Your New Holiday Showstopper: Bourbon-Brown Sugar Sweet Potato Casserole
Hey friends, Jackson here from Food Meld. Let’s talk about the star of the holiday table. You know the one. It’s that dish that somehow manages to steal the spotlight from the turkey, the ham, the prime rib—you name it. It’s the one everyone sneaks a second (or third) spoonful of when they think no one is looking. I’m talking, of course, about sweet potato casserole. But we’re not just making any old version today. Oh no. We’re taking this Southern classic and turning it up to eleven with a splash of bourbon, a deep, caramel hug of brown sugar, and that iconic toasted marshmallow and pecan crunch that just sings.
I know some of you might be thinking, “Bourbon? In my sweet potato casserole?” Trust me on this. It’s not about making it boozy; it’s about adding a layer of warm, vanilla-oak complexity that makes the sweet potatoes taste more like themselves. It’s that secret “what if we tried this?” ingredient that transforms a beloved side into an unforgettable experience. This recipe is everything I love: bold, comforting, with a creative twist that’s surprisingly simple to pull off. So, preheat your ovens, grab your favorite mixing bowl, and let’s cook something awesome together. This Bourbon-Brown Sugar Sweet Potato Casserole is about to become a non-negotiable part of your feast.
A Little Slice of Holiday Memory
This dish takes me right back to my Grandma Lou’s kitchen in Georgia. Her version was legendary—sweet, rich, and always with a perfectly browned, slightly crispy marshmallow top. The rule was you couldn’t even peek at it until the big meal, but my cousin Ben and I would always find an excuse to “check on the turkey” just to get a whiff of it baking. One year, we got a little too curious and the temptation won. We pried the oven door open a crack, and the most incredible aroma of cinnamon, sugar, and toasting pecans billowed out. It was pure magic.
But then, disaster. A rogue oven mitt brushed against the top, smushing a perfect line of marshmallows. We were mortified! Grandma Lou, with the wisdom of a thousand holiday dinners, just laughed. She grabbed a fork, swirled the deflated marshmallows into the pecan topping, and said, “Now it’s got character. And no one will know which piece to steal first.” She was right. That “mistake” became our little secret and a reminder that cooking isn’t about perfection; it’s about the joy and the stories you create. My version, with its grown-up bourbon kick, is my nod to her—a little extra “character” for a new generation.
Gathering Your Flavor Arsenal
Here’s everything you’ll need to create this masterpiece. Don’t stress about exact brands—this is about flavor, not fuss.
For the Sweet Potato Base:
- 4 large sweet potatoes (about 3 lbs), peeled and cubed: The heart of the dish! Look for firm potatoes with smooth skin. Chef’s Tip: You can absolutely swap in an equal amount of canned pure sweet potato puree to save time (just make sure it’s plain, not pre-sweetened). If you do, you can skip straight to the mixing step!
- ½ cup butter, melted: Unsalted is best so we can control the salt level ourselves. This brings that incredible, rich creaminess.
- ¾ cup brown sugar: I use dark brown sugar for its deeper molasses flavor, but light brown works perfectly too. This is our main sweetener and it creates a gorgeous caramel note.
- 2 large eggs: These are our binding agents, giving the casserole structure so it slices beautifully instead of being soupy.
- ½ cup milk or cream: Whole milk makes it luxuriously smooth, but heavy cream makes it even richer. For a dairy-free version, full-fat coconut milk is a fantastic substitute that adds a subtle, lovely flavor.
- 2 tbsp bourbon: The star of the show! The alcohol cooks off, leaving behind warmth and depth. Substitution Tip: No bourbon? Use 2 tbsp of pure maple syrup and ½ tsp of vanilla extract instead.
- 1 tsp vanilla extract: The best friend of brown sugar and bourbon. It rounds out all the flavors beautifully.
- 1 tsp cinnamon: The essential warm spice. It just says “holidays,” doesn’t it?
- ½ tsp salt: Do not skip this! Salt is what makes all the sweet flavors pop and taste more complex. It’s the difference between “yummy” and “Wow, what is in this?!”
For That Irresistible Topping:
- 1 cup chopped pecans: For that essential crunch and nutty flavor. If you have a nut allergy, toasted oats or even a crunchy cereal like granola would be a great swap.
- 1 ½ cups mini marshmallows: They melt, they toast, they create that iconic gooey-webbed top. The minis are key for even coverage!
- 2 tbsp brown sugar: Mixed with the pecans, it creates a candied, crunchy situation that is downright addictive.
- 2 tbsp butter, melted: This helps bind the pecan-brown sugar mixture and encourages glorious browning.
Let’s Build Some Magic: Step-by-Step
Follow these steps, and you’re guaranteed a winner. I’ve packed in all my best kitchen hacks for you.
- Cook Those Spuds: Get your peeled and cubed sweet potatoes into a large pot of cold, salted water. Bring it to a boil over high heat, then reduce to a simmer. Let them cook for 15-20 minutes, or until they are fork-tender. You should be able to easily pierce a cube with a fork without any resistance. Chef’s Hack: Starting them in cold water ensures they cook evenly throughout! Drain them really well in a colander—we don’t want any extra water making our casserole soggy.
- The Great Mash: Return the drained potatoes to the warm pot off the heat. This is where the fun begins! Using a potato masher, ricer, or even a sturdy fork, mash them until they’re smooth. No big lumps allowed! Pro Tip: Let them steam in the colander for a minute or two to evaporate more water. The drier they are, the creamier your final dish will be.
- Create the Filling: Now, add your melted butter and mash it in. Next, add the brown sugar, eggs, milk (or cream!), bourbon, vanilla extract, cinnamon, and salt. Here’s my favorite part: switch to a wooden spoon or a rubber spatula and mix, mix, mix until everything is completely smooth and homogenous. You should have a gorgeous, orange-brown, velvety batter. Taste it! This is your chance to adjust. Want more cinnamon? A pinch more salt? Go for it! This is how you make it yours.
- Get Ready for the Oven: Grab a 9×13-inch baking dish and give it a quick coat of butter, baking spray, or a wipe of oil. This prevents sticking and makes cleanup a dream. Pour your beautiful sweet potato mixture into the dish and use your spatula to spread it out into a smooth, even layer.
- Build the Topping: In a small bowl, toss together the chopped pecans, the 2 tablespoons of brown sugar, and the 2 tablespoons of melted butter. This little mixture is going to get wonderfully candied in the oven. Sprinkle this evenly all over the top of your sweet potato base. Now, for the grand finale: scatter the mini marshmallows across the entire surface. Don’t be shy! Get good coverage.
- Bake to Perfection: Slide that beautiful dish into a preheated 375°F (190°C) oven. Bake for 25-30 minutes. You’re waiting for two things: 1) The casserole should be hot and bubbly around the edges, and 2) The marshmallows should be deeply golden brown. Watch closely near the end! Marshmallows can go from perfectly toasted to completely charred in a flash. Once it’s out of the oven, let it rest for about 10 minutes before serving. It’s molten lava hot right now, and this rest allows it to set slightly.
How to Serve This Beauty
This casserole is a showstopper all on its own, but a little presentation flair never hurts! I like to serve it right from the baking dish placed on a trivet in the middle of the table. Let everyone see that gorgeous toasted marshmallow top before you dive in.
Use a large spoon or a square-edged server to get clean cuts through that crunchy topping and into the creamy base below. This pairs with absolutely everything on a holiday plate: the savory turkey gravy, the tart cranberry sauce, the herbal stuffing—it’s the perfect sweet and rich counterpart. For a truly next-level experience, add a tiny drizzle of warm maple syrup or a extra sprinkle of flaky sea salt right over each serving. The sweet-salty contrast is everything. And maybe, just maybe, have a little extra bourbon on hand for a sipper while you enjoy the compliments rolling in.
Make It Your Own: Fun Variations
The best recipes are templates for creativity. Here are a few ways to mix this one up!
- The Nut-Free Twist: Swap the pecans for a crunchy streusel topping! Mix ½ cup rolled oats, ¼ cup flour, ¼ cup brown sugar, ½ tsp cinnamon, and 4 tbsp cold butter cubed. Use your fingers or a fork to work the butter into the dry ingredients until crumbly. Sprinkle over the base before adding marshmallows.
- Maple-Kissed & Booze-Free: Perfect for the whole family. Simply replace the bourbon with 2 tablespoons of pure maple syrup. The flavor profile is still deep and complex, just without the alcohol.
- Ginger Snap Crunch: Love a little spice? Add ½ tsp of ground ginger and a pinch of nutmeg to the sweet potato base. For the topping, replace the pecans with crushed ginger snap cookies mixed with the melted butter and brown sugar. So good!
- Orange Zest Brightness: Add the zest of one orange to the sweet potato filling. The citrus brightens all the rich, deep flavors and adds a wonderful aromatic quality.
- Ultra-Decadent Bourbon Glaze: Feeling fancy? While the casserole rests, whisk together ½ cup powdered sugar, 1 tbsp bourbon, and 1 tbsp milk until smooth. Drizzle this glaze over the toasted marshmallow top right before serving.
Jackson’s Chef Notes
This recipe has evolved so much in my kitchen over the years. The bourbon was a happy accident—I was making the filling one year while also enjoying a glass, and… well, you can guess the rest. Best mistake ever. I’ve also learned that the type of sweet potato matters less than how well you drain it. Seriously, get as much water out as possible for the creamiest texture. And my final piece of advice? Double the recipe and bake one in a disposable pan. You will make a friend, a neighbor, or a very happy hostess incredibly happy if you show up with this in hand. It’s a gift that says, “I appreciate you,” in the most delicious way possible.
FAQs & Troubleshooting
Q: Can I make this casserole ahead of time?
A: Absolutely! This is a huge timesaver for holidays. Prepare the sweet potato base (through step 3) and spread it in the baking dish. Cover it tightly and refrigerate for up to 2 days. Prepare the pecan-butter-sugar mixture and keep it in a separate bag. When you’re ready to bake, let the dish sit at room temp for 30 minutes, add the topping and marshmallows, and bake. You might need to add 5-10 minutes to the baking time since it’s starting cold.
Q: My marshmallows are burning before the casserole is hot! Help!
A> This is the most common issue, and it’s an easy fix. If you see the marshmallows browning too quickly, simply lay a piece of aluminum foil loosely over the top of the dish for the remainder of the baking time. This will shield them from direct heat and allow the center to catch up without scorching the top.
Q: Is there a way to make this without eggs for a vegan version?
A> You bet. For the eggs, you can use two “flax eggs” (2 tbsp ground flaxseed mixed with 5 tbsp water, let sit for 5 mins to gel). Use vegan butter, coconut milk for the dairy, and ensure your marshmallows are vegan-friendly (most standard ones are not, but brands like Dandies are great!). The texture will be slightly less firm but still utterly delicious.
Q: My filling came out a bit watery. What happened?
A> This almost always traces back to the potatoes retaining too much water. Next time, after draining, return them to the hot pot off the heat and let them dry out for a minute, stirring. You can even mash them and then cook them over low heat for a minute, stirring constantly, to evaporate extra moisture.
Bourbon-Brown Sugar Sweet Potato Casserole
- Total Time: 50 minutes
- Yield: 8 - 10 1x
Description
This Southern twist blends creamy sweet potatoes with bourbon, brown sugar, and vanilla, then tops them with pecans and marshmallows. Boozy, rich, and perfect for festive holiday tables.
Ingredients
Sweet potato base:
4 large sweet potatoes (about 3 lbs), peeled and cubed
½ cup butter, melted
¾ cup brown sugar
2 large eggs
½ cup milk or cream
2 tbsp bourbon
1 tsp vanilla extract
1 tsp cinnamon
½ tsp salt
Topping:
1 cup chopped pecans
1 ½ cups mini marshmallows
2 tbsp brown sugar
2 tbsp butter, melted
Instructions
Cook potatoes: Boil until tender, 15–20 minutes. Drain and mash.
Make filling: Mix in butter, brown sugar, eggs, milk, bourbon, vanilla, cinnamon, and salt until smooth. Spread into greased 9×13-inch dish.
Make topping: Combine pecans, brown sugar, and melted butter. Sprinkle over potatoes. Add marshmallows on top.
Bake: 375°F (190°C) for 25–30 minutes, until hot and marshmallows are golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350 / Serving
- Fat: 16g / Serving
- Carbohydrates: 46g / Serving
- Protein: 4g / Serving
Nutritional Information*
*Please note: This is an estimated nutritional breakdown provided by an online calculator. It will vary based on specific ingredients and portion sizes.
Per Serving (based on 10 servings): Calories: ~350 | Total Fat: 16g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 250mg | Total Carbohydrates: 46g | Dietary Fiber: 4g | Sugars: 28g | Protein: 4g
This is a celebratory dish, meant to be enjoyed in the spirit of the season! It’s a good source of Vitamin A (thanks to those sweet potatoes!) and brings joy, which is its own form of nourishment in my book.
Final Thoughts
Well, there you have it, friends—my ultimate Bourbon-Brown Sugar Sweet Potato Casserole. This isn’t just a recipe; it’s an invitation to create new traditions and make some messes and memories in your own kitchen. Don’t be afraid to put your own spin on it. That’s what Food Meld is all about.
I truly hope this recipe finds its way to your holiday table and becomes a dish that your friends and family beg you to make year after year. If you do make it (and I really hope you do!), tag me on social @FoodMeld and show me your creation! Nothing makes me happier than seeing you all cook along with me. Now go on, get cooking! And from my kitchen to yours, happy holidays.
Jackson
