Kahlua Sweet Potato Casserole
This is a magically delicious sweet potato casserole that isnt cloyingly sweet. You can adjust the amount of Kahlua to your liking when I came up with the recipe I wasnt measuring and I probably splashed in about a quarter cup of Kahlua and it was delicious. Its a great anytime recipe but I especially recommend it as a side dish in the early weeks of fall when you find yourself craving meals that are the color of fall leaves. This recipe serves four but you can easily double or triple it for a crowd.
This is a magically delicious sweet potato casserole that isnt cloyingly sweet. You can adjust the amount of Kahlua to your liking when I came up with the recipe I wasnt measuring and I probably splashed in about a quarter cup of Kahlua and it was delicious. Its a great anytime recipe but I especially recommend it as a side dish in the early weeks of fall when you find yourself craving meals that are the color of fall leaves. This recipe serves four but you can easily double or triple it for a crowd.
- Carbohydrate 56.4688015625 g
- Cholesterol 34.316015625 mg
- Fat 22.88527890625 g
- Fiber 6.18300005197525 g
- Protein 3.97053046875 g
- Saturated Fat 9.088533375 g
- Serving Size 1 1 Serving (224g)
- Sodium 259.29325 mg
- Sugar 50.2858015105247 g
- Trans Fat 1.40538878125 g
- Calories 458 calories
Step-by-step
- Peel and boil the sweet potatoes until tender but not falling apart.
- Preheat oven to 400 degrees.
- Mash the sweet potatoes with 4 tablespoons of the butter, the brown sugar, salt and Kahlua, and then transfer to a small casserole dish and smooth with a rubber spatula. (You can use a standing mixer or mash them by hand, just be sure the mixture is mixed well.)
- Top with the remaining butter, sliced into three or four peices, and then top with the chopped pecans.
- Bake uncovered at 400 for about 30 minutes or until piping hot.
- You’ll smell the sweet potatoes and the toasted pecans when it’s ready to come out of the oven.
Traditional marshmallow-topped sweet potato dishes often lean too heavily into dessert territory, whereas incorporating coffee liqueur introduces a bitter, roasted depth that tempers the natural sugars of the root vegetable. Alcohol acts as a flavor solvent, dissolving fat-soluble aromatic compounds in both the pecans and the butter that water alone cannot reach, which concentrates the nutty aromas during baking. Roasting or boiling tubers until they are merely fork-tender prevents waterlogging; drain them thoroughly in a colander for two minutes before mashing to ensure the dairy fats and sugar do not slide off watery starches. Preparing this dish ahead of time requires assembling the unbaked casserole directly in a freezer-safe ceramic dish, covering it tightly with plastic wrap and aluminum foil, and storing it for up to one month. Thaw the dish completely in the refrigerator for twenty-four hours before baking, as placing a freezing dish into a preheated 400 degree oven risks thermal shock and cracking. When reheating from a chilled or thawed state, tent the surface with foil for the first fifteen minutes to prevent the chopped pecans from burning before the center reaches a piping hot temperature. Leftovers keep safely in an airtight container in the refrigerator for up to four days, and individual portions reheat efficiently in a microwave at medium power to avoid separating the butter fats.
