Bourbon Sweet Potato Casserole

Del Frisco's Copycat Recipe

6 sweet potatoes
1/4 cup Jack Daniels
1/2 cup brown sugar
1 stick unsalted butter
3/4 tablespoon maple extract
1/4 tablespoon vanilla extract
1 teaspoon salt

Pecan Oat Crumble
2 sticks unsalted butter
1 cup brown sugar
3/4 cup pecans, medium ground
1 cup Quaker old fashioned oats
1 cup all purpose flour

For the puree: Preheat the oven to 350 degrees. Roast the potatoes in the over until fully cooked, about 45 minutes. Remove the skin from the potatoes and place them in a stainless steel bowl. Combine the remaining ingredients and mash with a wire whisk until the purée has a smooth consistency. Place the sweet potato purée into a casserole dish and top with the pecan oatmeal topping. Bake for 15 minutes, or until the top is golden brown. Let sit for 6 minutes before serving.

Pecan Oat Crumble: Melt the butter and combine with the rest of the ingredients.

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