Bourbon Orange Sweet Potato Casserole

Serve this Bourbon Sweet Potato Casserole made with fresh sweet potatoes, sugar, butter, and spices. This crunchy, buttery, brown sugar and pecan topping served in this casserole is the ultimate staple side dish. It’s the perfect side dish for Thanksgiving and Christmas holiday parties.

I love experimenting in the kitchen and changing up my favorite’s recipes. I love the Sweet Potatoes casserole from Ruth's Chris restaurants, and I have been making this recipe plenty of time for family holidays. So, since I have a lot of free time, I thought I would mix up these casseroles. If you are looking too impressed with your family for the next family cookout, this is the recipe.

Makes 8:

4 lbs. Sweet Potatoes or about 8-9 medium potatoes

½ cup unsalted butter, softened

½ cup Bourbon of your choice

1/3 cup Orange Juice

¼ cup Light Brown Sugar

1 tsp. Salt

½ tsp. Apple Pie Spice

1/3 cup Chopped Pecans

Clean the potatoes well. Place the potatoes in a large pot over medium heat. Cover the potatoes with water and bring to a boil. Place a lid on the container. Cook about 30-45 minutes or until the potatoes are tender. Remove the pot from the heat and drain all the water from the Sweet potatoes.

Cool-off the potatoes for 15 minutes. Peel the potatoes—Preheat the oven to 350. Place the sweet potatoes in a large bowl. Using a potatoes masher, mash the potatoes until mainly smooth. Add the butter, Orange Juice, Bourbon, salt and apple pie spice and sugar. Stir until well combined.

Spoon the potatoes into a 3-quart casserole dish. Sprinkle the pecans over the top of the casserole. Cut up some butter to add on top of the pecans. Bake for 40-45 minutes or until the top is lightly browned and the potatoes bubbly. Remove the dish from the oven and cool for 15 minutes before serving.