Del Frisco's Double Eagle Steakhouse's Bourbon Sweet Potato Casserole
Del Frisco's Double Eagle Steakhouse's Bourbon Sweet Potato Casserole
Featuring the most luxurious of all the vegetables, this skillet casserole is so delicious that it can be used as a main dish or a side to complement one of our other favorite indulgences.
Servings
1
servings
Ingredients
- 6 sweet potatoes
- 1/4 cup jack daniels
- 1/2 cup brown sugar
- 1 stick unsalted butter
- 3/4 tablespoon maple extract
- 1/4 tablespoon vanilla extract
- 1 teaspoon salt
- 2 sticks unsalted butter
- 1 cup brown sugar
- 3/4 cup pecans, medium ground
- 1 cup quaker old fashioned oats
- 1 cup all-purpose flour
Directions
- Preheat the oven to 350 degrees.
- Roast the potatoes in the over until fully cooked, about 45 minutes. Remove the skin from the potatoes and place them in a stainless steel bowl. Combine the remaining ingredients and mash with a wire whisk until the purée has a smooth consistency. Place the sweet potato purée into a casserole dish and top with the pecan oatmeal topping. Bake for 15 minutes, or until the top is golden brown. Let sit for 6 minutes before serving.
- Melt the butter and combine with the rest of the ingredients.