Sweet Potato Casserole with Brandy
Enjoy our twist on this American classic with the addition of brandy.
Equipment
- potato masher
- electric hand mixer
- 9-by-13-inch casserole dish
Ingredients
Sweet Potato Filling
- 5-6 large sweet potatoes (preferably about 4 pounds total)
- 2 tsp vanilla extract
- ½ cup of light brown sugar
- 1 tsp of ground cinnamon
- 3 Tbsp salted butter
- 4 Tbsp brandy liqueur
Pecan Topping
- ¼ cup of unsalted butter (melted)
- ½ cup of light brown sugar
- ⅓ cup flour
- 1 tsp of ground cinnamon
- ¼-½ cup of crushed pecans
For the Baking Dish
- 1 tablespoon salted butter softened
Instructions
- Wash, peel and cut the sweet potatoes into chunks. Place them in a large pot and add enough water to cover them.
- Bring the water to a boil. Reduce the heat and simmer for approximately 20 minutes, or until the sweet potatoes are fork-tender. Drain well and return them to the pot.
- Preheat the oven to 375°F. Grease a casserole dish with 1 tablespoon of softened salted butter.
- Add the brown sugar, cinnamon, remaining salted butter, vanilla and brandy designated for the filling to the cooked sweet potatoes. Mash until smooth. You can also use an electric hand mixer.
- Spread the sweet potato mixture evenly in the prepared casserole dish.
- Combine the flour, brown sugar, cinnamon, chopped pecans, and melted unsalted butter in a medium-sized bowl. Mix with a fork until it forms a crumbly topping. Sprinkle it evenly over the sweet potato filling.
- Bake uncovered for 20–25 minutes, or until the filling is hot and the topping is lightly browned. Serve warm.
Notes
Can I Make Sweet Potato Casserole Ahead of Time?
Yes! Prepare the sweet potato filling as directed and spread it evenly in the greased casserole dish. Cover tightly and refrigerate for up to two days. Prepare the brown sugar and pecan topping separately and store it in an airtight container in the refrigerator. When you’re ready to bake, remove the casserole from the refrigerator while the oven preheats. Cover the dish with foil and bake at 350°F until the filling is mostly heated through. Remove the foil, sprinkle the crumble evenly over the filling, and continue baking uncovered for 20–25 minutes, or until the center is hot and the topping is lightly browned.Nutrition
Calories: 313kcal | Carbohydrates: 48g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 105mg | Potassium: 431mg | Fiber: 4g | Sugar: 26g | Vitamin A: 16316IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
