Sweet, spiced, and a little indulgent, these mashed sweet potatoes are elevated with a caramelized maple-bourbon pecan topping. The warm blend of sage, cinnamon, and allspice complements the rich, nutty crunch, creating a comforting yet refined side dish perfect for holiday gatherings or cozy fall dinners.
Simmered until tender, the sweet potatoes are mashed with fragrant spices, then topped with pecans that are lightly toasted in maple syrup and bourbon for a beautiful caramelized finish. The result is a dish that feels festive, flavorful, and satisfying — without being overly sweet.
Why You’ll Love It
Warm & aromatic: Spiced with cinnamon, sage, and allspice for cozy, fall flavor.
Perfectly balanced: Lightly sweet with just a touch of bourbon richness.
Crowd-pleasing & allergen-free: Naturally free from gluten, dairy, and refined sugar — a holiday favorite everyone can enjoy.
Bourbon-Pecan Sweet Potatoes
Ingredients
- 1 1/2 lbs sweet potatoes, peeled and cubed
- 3 cloves garlic
- 1/2 tsp ground sage
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- Himalayan or Celtic sea salt
- 4 tbsp olive oil, divided
- 1 cups raw pecan pieces
- 1 tbsp maple syrup
- 1 tsp dried thyme
- 2 tbsp bourbon
Instructions
- Place cubed sweet potatoes in a large sauce pot. Fill with enough water to fully cover the potatoes. Salt heavily and add 3 cloves garlic. Bring to a boil over high heat, then lower heat to a simmer and cook until the potatoes are tender, about 15-20 minutes. Drain the water from the pot, then add 2 tbsp olive oil, sage, cinnamon, and allspice.. Using a fork or a potato masher, mash the potatoes to a chunky texture.
- Meanwhile, preheat oven to 400°F. Heat a sauté pan over medium heat, then add 2 tbsp olive oil, maple syrup, pecans, and thyme. Season lightly with salt and stir to combine. Allow to cook for 1-2 minutes, then add bourbon to the pan and continue to cook until the liquid has caramelized and the pecans are lightly toasted.
- Transfer mashed sweet potatoes to an 8x8 oven-safe ceramic dish. Gently cover the top of the potatoes with the pecans. Right before serving, place in the oven and cook for 10-15 minutes, or until fully warmed. Remove and serve immediately.