This sweet potato casserole is a treasured family recipe passed down from my grandmother in Mississippi, who believed a splash of bourbon could elevate any dish—and she wasn’t wrong. This casserole strikes the perfect balance between sweet and savory-a rich, buttery filling and a crispy topping. Although the bourbon is optional, it adds a depth of flavor that vanilla just can’t pull off. Doubling the topping ensures every bite has that irresistible crunch we all love. This dish is a Thanksgiving staple in our fam. And don’t worry—my grandmother would approve of a little extra bourbon on the side for the chef!
The short version: Boil and mash 4 large sweet potatoes. Mix in sugar, melted butter, milk and a splash of bourbon. Spread it in a greased dish, top with a buttery brown sugar and flour crumble, and bake at 350°F for 25 minutes.
Ingredients
For the Sweet Potato Filling:
- 4 large sweet potatoes
- ½ cup sugar
- 1 cup butter, melted (to blend more easily)
- 1 teaspoon vanilla or bourbon (bourbon preferred)
- 1 cup milk
For the Topping:
- ⅓ cup melted butter
- 1 cup light brown sugar
- 1 cup flour
- Optional: 1 cup chopped pecans (I skip them)
- Optional: Double the topping for extra crunch.
Instructions
Prepare the Sweet Potatoes:
- Boil the sweet potatoes until tender. Let cool slightly, then peel and mash.
Make the Filling:
- In a large bowl, combine the mashed sweet potatoes with sugar, melted butter, vanilla (or bourbon), and milk. Mix until smooth.
- Spread the sweet potato mixture evenly into a greased casserole dish.
Prepare the Topping:
- In a separate bowl, combine the melted butter, light brown sugar and flour, plus the pecans if you’re using them. Stir until well blended.
Assemble the Casserole:
- Sprinkle the topping evenly over the sweet potato mixture. For an extra crunchy layer, double the topping ingredients.
Bake:
- Preheat your oven to 350°F.
- Bake the casserole for 25 minutes, or until the topping is golden brown and crisp.
Sweet Potato Casserole FAQ
Can I make sweet potato casserole ahead of time?
Yes. Make the filling up to two days ahead, spread it in the dish, cover and refrigerate. Mix the topping separately. Add the topping right before baking and give it about 10 extra minutes in the oven, since it’s starting cold.
Can I make it without bourbon?
Yes. Use 1 teaspoon of vanilla instead. My grandmother would argue, but it’s still delicious.
Do I have to add pecans?
Nope. They’re optional. I leave them off and keep the topping to butter, brown sugar and flour. If you love them, stir 1 cup of chopped pecans into the topping.
Hosting Thanksgiving? Here’s my step-by-step Thanksgiving prep guide.
Ingredients
For the Sweet Potato Filling:
- 4 large sweet potatoes
- ½ cup sugar
- 1 cup butter melted (to blend more easily)
- 1 teaspoon vanilla or bourbon bourbon preferred
- 1 cup milk
For the Topping:
- ⅓ cup melted butter
- 1 cup light brown sugar
- 1 cup flour
- 1 cup chopped pecans optional, I skip them
- Optional: Double the topping for extra crunch.
Instructions
Prepare the Sweet Potatoes:
- Boil the sweet potatoes until tender. Let cool slightly, then peel and mash.
Make the Filling:
- In a large bowl, combine the mashed sweet potatoes with sugar, melted butter, vanilla (or bourbon), and milk. Mix until smooth.
- Spread the sweet potato mixture evenly into a greased casserole dish.
Prepare the Topping:
- In a separate bowl, combine the melted butter, light brown sugar and flour, plus the pecans if you’re using them. Stir until well blended.
Assemble the Casserole:
- Sprinkle the topping evenly over the sweet potato mixture. For an extra crunchy layer, double the topping ingredients.
Bake:
- Preheat your oven to 350°F.
- Bake the casserole for 25 minutes, or until the topping is golden brown and crisp.
