Sweet potato casserole with Brown Butter Whiskey Glaze
AuthorsefordCategoryAwesome sides, Holiday Menu, Potatoes, VegetarianDifficultyBeginnerThis sweet potato casserole is fully loaded with rich brown butter flavor and smokey sweet notes from the whiskey all topped with a wicked pecan oat crumble.
First, Peal and cut sweet potatoes into large cubes than place into desired casserole dish (a 9x13 or 2L casserole dish).
Next, heat a Saucepan on medium then toast the pecans for 1-2 minutes. Remove and rest to the side.
To the same pan, melt the butter then turn the heat down to a medium low. Watch the pan stirring every so often to allow the milk solids to separate and the butter to brown. There should be a nutty aroma.
Once the butter has browned add the brown sugar, honey and granulated sugar. Allow the sugars to dissolve then gradually ad in 1/2 cup of water and continue to simmer on low for 2 - 4 minutes.
Pour in the whiskey and allow the alcohol to cook away ( once there is no alcohol smell it is ready) then add the lemon juice, spices and salt. When the sauce thickens remove from the heat and pour onto the sweet potatoes.
Making the crumble:
Chop the toasted pecans.
Add all of the ingredients to one bowl and combine using your hands or a fork. Spread the topping over the casserole then cover with foil or lid.
Bake at 325F/162C for 35 - 40 minutes or until the potatoes are soft. Remove the cover and allow the topping to crisp.
Let cool before serving. This will serve 6-8.
Ingredients
Directions
First, Peal and cut sweet potatoes into large cubes than place into desired casserole dish (a 9x13 or 2L casserole dish).
Next, heat a Saucepan on medium then toast the pecans for 1-2 minutes. Remove and rest to the side.
To the same pan, melt the butter then turn the heat down to a medium low. Watch the pan stirring every so often to allow the milk solids to separate and the butter to brown. There should be a nutty aroma.
Once the butter has browned add the brown sugar, honey and granulated sugar. Allow the sugars to dissolve then gradually ad in 1/2 cup of water and continue to simmer on low for 2 - 4 minutes.
Pour in the whiskey and allow the alcohol to cook away ( once there is no alcohol smell it is ready) then add the lemon juice, spices and salt. When the sauce thickens remove from the heat and pour onto the sweet potatoes.
Making the crumble:
Chop the toasted pecans.
Add all of the ingredients to one bowl and combine using your hands or a fork. Spread the topping over the casserole then cover with foil or lid.
Bake at 325F/162C for 35 - 40 minutes or until the potatoes are soft. Remove the cover and allow the topping to crisp.
Let cool before serving. This will serve 6-8.
