Sweet Potato Casserole with Brown Butter Whiskey Glaze
Feast your eyes on these gorgeous glazed sweet potato casserole cooked in brown butter whiskey and topped with oats and toasted pecans.
Sweet potato casserole has become a staple side dish in our household for the holidays since i left university. I love sweet and savory dishes so this is a perfect combination of the two.
Making Sweet Potato Casserole
This dish is really easy to make. The glaze is created by browning butter, combining with honey, sugars, spices and whiskey then cooked into a thick sauce.
Whiskey Anyone?
Whiskey not only tastes good, its so good for adding flavors to food. I personally love drinking smokey, full bodied whiskeys like Johnny Walker Black, which was used to flavor up these yams.
Once the alcohol is cooked out, you will get a smokey sweetness unlike no other. It also taste amazing once combined with the brown sugar and spices.
If you like cooking with Whiskey, Bourbon or Rum try making these vegan banana pancakes with whiskey maple glaze or my Rum Raisin Bread Pudding.
Why Brown Butter?
Adding brown butter to dishes is like adding liquid gold. If you don’t know how brown butter its simply cooking away the milk solids resulting in a golden brown liquid with a nutty buttery flavor.
This gives an extra rich flavor to the glaze for the casserole. Its honestly so golden!
Tips for Cooking
- How to tell when the alcohol has cooked out? You will no longer smell the pungent alcohol scent. it will smell clean like the brown sugar and spices.
- Sometimes the liquid can slowly cook away. This is normal just add 1 or 2 tbsp of water until it gets to the consistency you like.
- If you don’t like your casserole really sweet reduce the sugar and gradually add in throughout the cooking process.
- This crumble will be softer and more chewy from the oats. For more crunch substitute the oats for more flour.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
Recommendations
Here are a few other holiday dishes to try:
- Holiday Appetizer Shallot and Goats cheese tart
- How to Make Cassava Pie
- How to Make Slow Roast Leg of Lamb
- A Quick and Easy Lamb Stuffed Potato Cakes
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.
