Kentucky Bourbon Sweet Potato Casserole

Kitchen Tested
  • Yield 8 servings
  • Prep 15 mins
  • Cook 25 mins

A grown-up version of the classic candied yams with marshmallows.


Perfect for fall weather and thanksgiving feasts.


2 cans sweet potatoes (29-ounce), undrained
1/3 cup good-quality bourbon
1 cup packed dark brown sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup pecan halves
1 1/2 tablespoons melted butter


  1. Preheat oven to 350F.
  2. In a large bowl, mix potatoes, bourbon, 1/2 cup brown sugar, vanilla and salt. Spoon into a 13-by-9-inch baking pan.
  3. Combine remaining brown sugar, pecans and butter; mix well. Sprinkle evenly over potatoes.
  4. Bake 25 minutes or until top is browned.

Recipe by Doug Hosford.



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