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Bourbon Sweet Potato Casserole

We're gearing up for Thanksgiving over here with my bourbon sweet potato casserole! It's full of sweet delicious potato-y goodness and topped with a crunchy walnut and oats topping!

Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Servings 4 servings


  • Nonstick cooking spray
  • 2 large sweet potatoes
  • 1/4 cup brown sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 2 tablespoons bourbon
  • 1/4 tsp coriander
  • 1/4 tsp salt

For topping:

  • 1/2 cup brown sugar
  • 1 tablespoon water
  • 1 tablespoon bourbon
  • 1/2 cup walnuts coarsely chopped
  • 1/2 cup oats
  • 1 tablespoon fresh sage minced


  1. Spray a ceramic or glass baking dish with nonstick cooking spray.
  2. Heat oven to 400 degrees Fahrenheit. Prick sweet potatoes with a fork and bake on a baking sheet for about 1 hour, until softened. Cut in half and then let cool at room temperature for about 10-15 minutes. Add to a large bowl and mash with a fork or potato masher. Add brown sugar, butter, heavy cream, bourbon, coriander, and salt. Use a hand mixer (or a stand mixer) and mix until smooth and creamy. Use a spatula to transfer the mixture to prepared baking dish and smooth into one even layer.
  3. Decrease oven temperature to 350 degrees Fahrenheit.
  4. Add brown sugar to a small skillet over medium heat. Add water and bourbon and stir with a spatula for 2-3 minutes until it starts to caramelize. Turn off the heat and add walnuts, oats, and sage. Stir until well combined, then spoon on top of the sweet potatoes in one even layer. Bake in oven for 30 minutes, then turn broiler on and broil for 1-2 minutes. Be sure to watch the oven carefully when the broiler is on to prevent burning. Enjoy!