Ingredients:

  • 3 lbs Sweet Potatoes (Yams), peeled and cut into 1-inch cubes
  • 1/2 cup Unsalted Butter, melted, plus extra for greasing
  • 1/4 cup Light Brown Sugar, packed
  • 1/4 cup Heavy Cream or Half-and-Half
  • 2 Tbsp Quality Bourbon
  • 2 large Eggs, lightly beaten
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Kosher Salt
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 4 slices Thick-Cut Bacon, diced small
  • 1 cup Pecans, roughly chopped
  • 2 Tbsp Pure Maple Syrup
  • 1 Tbsp Light Brown Sugar, packed
  • 1 Tbsp Unsalted Butter, melted
  • Pinch Cayenne Pepper (optional)

Instructions:

  1. Place the cubed sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender (about 15–20 minutes). Drain thoroughly.
  2. Transfer the hot potatoes to a large bowl. Mash them until very smooth (using a ricer gives the best, lump-free texture).
  3. Preheat oven to 350°F (175°C). Grease the 9x13-inch baking dish.
  4. In a small bowl, whisk together the melted butter, brown sugar, heavy cream, bourbon, eggs, vanilla, salt, cinnamon, and nutmeg.
  5. Pour the wet mixture into the mashed potatoes. Stir well until just combined and smooth. Scrape the mixture into the prepared baking dish, spreading evenly. Set aside.
  6. Cook the diced bacon in a heavy skillet over medium heat until crisp. Remove the bacon pieces with a slotted spoon and place them on a paper towel-lined plate to drain, reserving 1 tablespoon of the rendered bacon fat in the skillet.
  7. Add the chopped pecans to the skillet with the reserved bacon fat. Toast for 2–3 minutes until fragrant. Remove from heat.
  8. In a separate bowl, combine the crispy bacon, toasted pecans, maple syrup, brown sugar, melted butter, and cayenne (if using). Stir well to coat evenly.
  9. Bake the sweet potato base, uncovered, for 30 minutes to allow the base to set.
  10. Remove the casserole from the oven. Carefully and evenly sprinkle the Maple-Glazed Bacon Pecan topping over the surface.
  11. Return the casserole to the oven for an additional 10–15 minutes, or until the topping is golden brown, bubbly, and the edges are set.
  12. Remove from the oven and allow the casserole to rest for 10–15 minutes before serving.