Sweet Potato and Apple Casserole with Four Roses Bourbon, Bacon, and Pecans

Sweet Potato and Apple Casserole with Four Roses Bourbon, Bacon, and Pecans

Sweet Potato and Apple Casserole with Four Roses Bourbon, Bacon, and Pecans

Recipe by Rick Rodgers

Ingredients

  • 2 pounds orange-fleshed sweet potatoes (yams), peeled and sliced into ½-inch rounds

  • 4 slices bacon, chopped

  • 2 Granny Smith or Golden Delicious apples, peeled, cored, and cut into ¼-inch wedges

  • 2 tablespoons unsalted butter

  • ¼ cup pure maple syrup, preferably Dark Amber (see note)

  • 2 tablespoons Four Roses Bourbon, dark rum, or apple juice

  • ½ teaspoon cornstarch

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 1/3 cup toasted and coarsely chopped pecans

Directions

  • Casserole
  • First, cook some chopped bacon until it is crisp, and save the bacon. Pour about 2 tablespoons of the bacon fat to a baking dish and brush it inside the dish
  • Precook the sliced sweet potatoes in boiling water for about 3 minutes, and drained them. This way, they won’t take so long to cook. Then arrange the sweet potatoes in the dish.
  • Now take a couple of peeled sliced apples and tuck them in between the sweet potatoes.
  • Sauce
  • Melt the butter and add the syrup then bring it to a boil in a saucepan. Just stir in the Four Roses Bourbon and cornstarch and let it thicken–it only takes a few seconds.
  • Pour it over the sweet potatoes and apples and season with salt and pepper. Now bake for about 30 minutes at 400 degrees F until it is bubbling and browned.
  • Just before serving, sprinkle with the chopped bacon and pecans

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