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!
Happy Wednesday, friends! Today is a difficult day for us. Our dog, Spencer, is going in for surgery this morning for a left enucleation (aka removal of her eye). It has to be done secondary to a mass that was found within her eye, and the only way to have a definitive answer on whether or not it is benign or malignant (and also to relieve her discomfort) is removal. It’s a weird thing because it feels like it’s the kind of thing people just say “oh well it’s just her eye, it’s better than her passing away from cancer” to. But somehow it feels like a lot more to me. It’s part of her identity, it’s part of her body, and it’s part of what we are used to seeing. I am fully aware that we will all adjust to her “new normal” – boy do I hate to use that phrase in light of everything that has happened in the year of 2020 – but it is not easy. I would appreciate any prayers that you guys could send her way <3
On a lighter note, I did still want to share today’s post with you: a delicious bourbon sweet potato casserole! This dish is everything you need this Thanksgiving: sweet bourbon-y whipped potatoes with a crunchy nutty oat topping. I mean, what’s not to love?
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!
- 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
- 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
Spray a ceramic or glass baking dish with nonstick cooking spray.
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.
Decrease oven temperature to 350 degrees Fahrenheit.
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!