Savory sweet potatoes glazed with maple and a hint of bourbon make an irresistible side dish. Bourbon maple sweet potatoes are a warm, comforting addition to any holiday table and are sure to have guests asking for seconds.
I have a soft spot for sweet potato dishes at holiday meals. This version leans into both sweet and savory notes: thinly sliced potatoes are coated in a maple-bourbon glaze, baked until tender, and finished with crunchy pecans for texture. It’s a simple dish to assemble that bakes hands-off while you manage other holiday preparations.
If you normally handle desserts, consider swapping one of your usual sweets for this side — it’s rich enough to feel indulgent but easy enough to make alongside the rest of the menu.
Why this recipe works
The contrast of textures and flavors is what makes this dish stand out. Thin sweet potato slices become tender and creamy while the exposed edges crisp slightly in the oven. The maple-bourbon glaze coats every slice and the chopped pecans add a satisfying crunch. The cornstarch in the glaze thickens it so the sauce clings to the potatoes instead of pooling at the bottom of the dish. Finally, the recipe is forgiving: once the potatoes are assembled and covered, they bake unattended for a long stretch, freeing you to focus on other dishes.
Ingredient notes
- Sweet potatoes: Use medium sweet potatoes for even slicing. You can substitute yams if that is your preference.
- Bourbon: The alcohol cooks off during baking, leaving behind flavor, so the finished dish is appropriate for all ages.
- Maple syrup: Pure maple syrup contributes depth and natural sweetness to balance the bourbon.
- Cornstarch: A small quantity creates a glossy, thick glaze that adheres to the potato slices.
How to make bourbon maple sweet potatoes
- Prepare the glaze: Whisk bourbon, maple syrup, brown sugar, melted butter, cinnamon, nutmeg, and a pinch of allspice until combined. Gradually stir in cornstarch until the mixture reaches a sauce-like consistency. Reserve 1/4 cup of this glaze for the pecans.
- Prep the potatoes: Rinse and scrub the sweet potatoes, trim the ends, and slice into approximately 1/4-inch thick rounds. A mandoline yields even slices, but a sharp knife and steady hand also work.
- Toss with glaze: Place the sliced potatoes in a large bowl and toss gently with most of the glaze, keeping the reserved 1/4 cup aside. Let the potatoes sit briefly so the glaze begins to penetrate the slices while you preheat the oven to 400°F (200°C).
- Arrange in a baking dish: Lightly spray or grease a 10-inch oval casserole dish or 9×9 baking pan. Arrange the potato slices tightly in rows or concentric circles. Pour any remaining glaze over the layered potatoes, then cover the dish with foil and bake for 40 minutes.
- Make the pecan topping: Stir the chopped pecans into the reserved 1/4 cup of glaze. If the mixture seems too thick, thin it with an extra tablespoon of maple syrup.
- Finish baking: After the initial 40 minutes, remove the foil and spread the pecan glaze evenly over the potatoes. Return the dish to the oven uncovered and bake about 10 minutes more, until the potatoes are tender when pierced with a fork and the topping is warmed and glossy. Let the casserole rest a few minutes before serving.
Expert tips
Slice the potatoes to a consistent thickness — about 1/4 inch — so they cook evenly. Leaving the skins on adds color and a slightly crisp edge; peel them only if you prefer. A mandoline speeds the process and produces uniform slices, but a sharp knife and steady technique will also deliver excellent results.
If you need to prepare the dish ahead, assemble and refrigerate up to 6 hours before baking. Bring the casserole to room temperature while the oven preheats, then bake as directed.
Frequently Asked Questions
Yes. Assemble the dish up to six hours ahead and keep it at room temperature or refrigerated. Reheat in the oven before serving until warmed through.
Chopped pecans are traditional for crunch, but you can also add mini marshmallows for a sweeter finish. If using marshmallows, add them during the final 10 minutes of baking so they toast lightly without melting completely away.
Leaving the skins on creates a bit more texture and helps the slices hold together. Peel them if you prefer a smoother appearance and texture, but be aware the slices may be slightly more delicate when stacking.
Related recipes
Additional recipes to round out a holiday menu.
Homemade Dinner Rolls with Overnight Instructions
Bourbon Sweet Potato Pie
Sweet Potato Cupcakes with Marshmallow Frosting
Quick Sweet Potato Biscuits
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Bourbon Maple Sweet Potatoes
Ingredients
- 3 pounds sweet potatoes (about 6 medium), thinly sliced 1/4-inch thick
- 1/2 cup bourbon
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 1/4 cup butter, melted
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon allspice (optional)
- 1 teaspoon cornstarch
- 1/2 cup chopped pecans (optional)
Instructions
- In a small bowl combine bourbon, maple syrup, brown sugar, melted butter, cinnamon, nutmeg, and allspice. Gradually whisk in cornstarch until the glaze thickens to a sauce-like consistency. Set aside and reserve 1/4 cup separately.
- Rinse and scrub the sweet potatoes, trim the ends, and slice into 1/4-inch rounds. Place the slices in a large bowl and toss with the bourbon-maple glaze, keeping the reserved portion aside.
- Preheat oven to 400°F (200°C). Lightly grease a 10-inch oval casserole dish or a 9×9 pan. Let the potatoes sit briefly to absorb some glaze while the oven heats.
- Arrange the potato slices tightly in the prepared dish and pour any remaining glaze over them. Cover with foil and bake 40 minutes.
- Mix the chopped pecans into the reserved 1/4 cup of glaze. If the glaze is too thick, add a tablespoon of maple syrup to loosen it.
- Remove the foil after 40 minutes and spread the pecan glaze over the potatoes. Return to the oven, uncovered, and bake 10 more minutes until the potatoes are fork-tender. Let rest a few minutes before serving.
Notes
Calories: 363 kcal