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Earthy sweetness & bright citrus work in flavorful harmony to bring this Thanksgiving staple to life. A sprinkle of cinnamon and splash of bourbon add a touch of spice to offset the dish’s inherent sweetness for a mouthwatering bite.
For the Filling:
4 medium sweet potatoes (~3lbs)
3 tbsp brown sugar
1/3 cup freshly squeezed orange juice
1/4 cup heavy cream
3 1/2 tbsp unsalted butter, melted
1 tsp vanilla extract
1/2 tsp salt
1 tbsp bourbon
1 tsp cinnamon
1 dash orange bitters
For the Topping:
2 tbsp unsalted butter, softened slightly
1/2 cup dark brown sugar
3/4 cup chopped pecans
Heat oven to 375 degrees. Bake Sweet Potatoes until very tender (~1 hour 20 mins). Remove and let cool. Reduce heat to 350 degrees. Cut potatoes in half, scoop out flesh and mash until smooth. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla, bourbon, cinnamon, orange bitters, and salt. Place in a casserole dish.
To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.
Recipe adapted from NYT Cooking Sweet Potato Casserole (November 2017)