Bourbon Sweet Potato Casserole Recipe - a Holiday Tradition

This recipe has been a family favorite since I was a little girl. The combination of fresh sweet potatoes and crushed pineapple topped with a slightly crunchy blend of a favorite cereal and pecans makes me long for Thanksgiving year round. We hope your family will enjoy this recipe as much as we do.

Bourbon Sweet Potato Casserole

Mix the following ingredients together and put in a buttered casserole dish:

5-7 Medium size cooked sweet potatoes (or 3-4 large)*
1 stick of butter, melted
3 large eggs
1 small can crushed pineapple
1 cup loosely packed light brown cane sugar
1/4 cup sweetened condensed milk
2-1/2 TBS Bourbon

* wash and scrub sweet potatoes. Leave peels on and cut into smaller pieces for faster cooking. Boil for 20-30 minutes until you can stick a fork in them. Remove from water and allow them to cool for a bit. Then remove peels and any discolored parts. Now they are ready to be added to the mixture.

Topping recipe:

3 cups Nature's Path Organic Heritage Flakes (food process to break flakes into small pieces)
1 cup pecans (food process to very small pieces)
1/2 cup melted butter (1 stick)

Combine the topping ingredients and stir well until butter is mixed throughout.

Add topping to casserole and bake at 375 degrees for approx. 20 minutes. Make sure cereal topping does not overly brown. Enjoy!

*This recipe is also shared on today for Real Food Wednesday.