Whiskey Sweet Potato Casserole
I love this holiday dish and we’ve decided to keep it savory as opposed to sweet. If you prefer it to be more sweet, add more sugar and caramel.
If you are not a fan of the booze you can leave it out, this is still incredible!
It’s creamy, it’s crunchy, it’s just what we were hoping.
Let’s do this…
Prep Time: 20-ish minutes
Cook Time:
Delicious Factor: 5 stars
Ingredients
4 Sweet Potatoes
4 tbsp butter
2 eggs
1/4 milk
2 tbsp Whiskey (or Bourbon)
3 cups pecan
1/3 cup flour
5oz Goat Milk Caramel Sauce
1 tsp Fresh Rosemary chopped (optional)
Salt
Directions
Preheat the oven to 400 degrees. Poke the sweet potatoes with a fork a few times and place in the oven for 35-45 minutes, until fully cooked and skins come off easily.
While these are baking line a sheet pan with parchment paper or silicone. In a medium bowl, combine the caramel sauce, flour, pecans, butter, and rosemary.
Peel the skins. In a mixing bowl mash well. Mix in the milk, butter, eggs, and whiskey (or bourbon) until combined. Season with salt
Reduce oven heat to 350 degrees, spoon potato mix in a 9x13 dish with pecans on top.
Bake for 35-40 minutes until the pecans are golden.
To Make Ahead: Prepare the casserole through step 4. Cover and store the assembled casserole in the fridge for up to 2 days. To bake, remove the casserole from the fridge while the oven preheats, then bake as directed.
