Candied Pecan & Bacon Sweet Potato Casserole

Dish type


  • 1 cup cooked Bacon, thick-cut sliced up
  • 1 tsp Rosemary, fresh
  • 2 tbsp Sage, fresh
  • 6 cooked Sweet potatoes
  • 2 Eggs, large
  • 1/3 cup Our Family All-purpose flour
  • 1-1/2 cup Our Family Brown sugar
  • 2 tsp Our Family Maple Syrup
  • 1 teaspoon Cayenne pepper
  • 1 tsp Cinnamon
  • Kosher salt
  • 2 tsp Vanilla extract
  • 1-1/2 cups Pecans, raw
  • 1 stick Butter
  • 1/4 cup Whole milk
  • 3 oz Bourbon


  1. In a sauce pan, melt 6 tbsp of butter with 1 cup brown sugar. Once melted keep on very low heat and add in flour, pecans, cayenne, sage, & rosemary. Lastly, stir in the bacon. Allow mixture to blend evenly on pecans and bacon, bring to a small boil and then allow to sit for a few minutes.
  2. Preheat oven to 375 degrees F. And scoop out the inside of the baked sweet potatoes into a large mixing bowl. Mash until all bumps are out. Mix in the remaining brown sugar, vanilla, cinnamon, milk, 4 tbsp butter, maple syrup, eggs, and bourbon until combined. Season with salt and pepper.
  3. Spoon the sweet potato mixture into a casserole baking dish. Then pour pecans over the top and garnish with fresh sage.
  4. Bake for 35 minutes and enjoy!