• Prep Time: 2 hours
  • Cooking Time: 30 minutes
  • Serves: 12

Pineapple-Bourbon Sweet Potato Casserole

  • Recipe Submitted by on

 Ingredients List

  • 5½ pounds sweet potatoes (about 6 jumbo sweet potatoes)
  • ½ cup dark brown sugar
  • ¼ cup bourbon
  • ¼ cup unsalted butter, melted
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground black pepper
  • 2 eggs
  • 1 (8-ounce) can crushed pineapple, undrained
  • ½ batch homemade marshmallow creme


1. Preheat oven to 350 degrees F. Place potatoes on a foil-lined, rimmed baking sheet and bake until tender, about 1½ hours. Once cool enough to handle, remove the peels (they should just slide right off).

2. Add the peeled sweet potatoes to a food processor along with the brown sugar, bourbon, melted butter, salt, cinnamon, ginger, allspice, nutmeg, pepper, eggs, and pineapple. Puree the mixture until completely smooth, scraping the sides of the bowl once or twice if needed.

3. Transfer the sweet potato mixture to a 3-quart baking dish and bake until heated through, about 25 minutes. Remove from the oven and spread with the marshmallow creme. Put the broiler on high and return the baking dish to the oven. Broil until lightly browned, about 2 minutes.

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