Ingredients:

  • 4 lbs Sweet Potatoes (Yams), peeled and cubed
  • 1 stick (1/2 cup) Unsalted Butter, melted
  • 1/2 cup Heavy Cream (Double Cream)
  • 2 Large Eggs, lightly beaten
  • 1/2 cup Light Brown Sugar, packed
  • 1/4 cup Maple Syrup (Grade A Dark Robust)
  • 1/4 cup Bourbon Whiskey
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Freshly Grated Nutmeg
  • 1 tsp Fine Sea Salt
  • 6 slices Thick-Cut Bacon, diced
  • 1 cup Pecan Halves or Pieces, roughly chopped
  • 2 Tbsp Unsalted Butter (for topping)
  • 1/4 cup Light Brown Sugar, packed (for topping)
  • 2 Tbsp Maple Syrup (for topping)
  • Pinch (1/8 tsp) Cayenne Pepper (optional)

Instructions:

  1. Prep Potatoes: Preheat oven to 375°F (190°C). Peel and cube the sweet potatoes.
  2. Cook Potatoes: Place cubes in a large pot, cover with salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain thoroughly and return the hot potatoes to the pot.
  3. Mash: Use a potato ricer, food mill, or hand mixer to mash the potatoes until completely smooth. Avoid using a standard food processor.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, heavy cream, eggs, brown sugar, and maple syrup until homogenous. Stir in the cinnamon, nutmeg, and sea salt. Gently stir the Bourbon into the wet mixture.
  5. Mix Filling and Assemble Casserole: Add the wet mixture to the mashed sweet potatoes. Stir thoroughly until the filling is perfectly smooth and uniform. Grease a 9x13 inch casserole dish. Pour the sweet potato filling into the dish and smooth the top with a spatula.
  6. Render Bacon: In a medium skillet, cook the diced thick-cut bacon over medium heat until crispy. Drain off all but 1 tablespoon (15 ml) of the bacon grease.
  7. Toast Pecans: Add the chopped pecans to the skillet with the rendered bacon. Cook for 2-3 minutes, stirring constantly, until lightly toasted and fragrant.
  8. Glaze: Reduce heat to low. Add the 2 Tbsp butter, 1/4 cup brown sugar, 2 Tbsp maple syrup, and cayenne pepper (if using). Stir quickly until the sugar dissolves and the mixture forms a sticky glaze that coats the bacon and pecans. Remove immediately from heat and transfer the topping mixture to a small bowl and let cool slightly.
  9. First Bake: Bake the sweet potato filling without the topping for 35 minutes at 375°F (190°C). The edges should be set, but the centre still slightly jiggly.
  10. Second Bake: Carefully remove the casserole from the oven. Evenly distribute the bacon-pecan topping over the surface. Return to the oven and bake for another 15-20 minutes, or until the filling is fully set and the topping is deeply caramelized and glistening.
  11. Rest: Let the casserole rest for at least 15 minutes before serving. This allows the flavors to meld and the custard to set completely.