Bourbon Sweet Potatoes with Marshmallow, Pecan Crumble

Get your Thanksgiving on with this reimagined version of Sweet Potato Casserole. I create hasselback sweet potatoes that are baked in a bourbon-brown sugar sauce and then topped off with toasted marshmallow creme and a pecan crumble. Unlike the casserole recipe, this one is 100% vegetarian.
A Jerry James Stone Recipe


Side Dish


Pecan crumble:

  • ¼ cup flour
  • ¼ cup packed brown sugar
  • ½ tsp cinnamon
  • 4 tbsp softened butter
  • cup chopped pecans

Bourbon sweet potatoes:

  • 6 medium sweet potatoes
  • 1 cup veggie broth
  • ¼ cup bourbon
  • ½ cup packed brown sugar
  • ½ tsp sea salt
  • 7 oz marshmallow fluff
  • ¼ tsp ground black pepper
  • 2 tbsp butter, melted
Jump to instructions
Yields 6
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • We're going to start off making the pecan crumble by adding 1/4 cup flour into a mixing bowl.
  • Add in 1/2 teaspoon cinnamon and 1/4 cup brown sugar, then mix it all together.
  • Add in 4 tablespoons of butter and work it into the mixture.
  • Add in the 1/3 cup chopped pecans and mix again.
  • Lay out the mixture on a baking sheet. NOTE: I recommend using parchment paper as it will make it easier to break apart once cooked.
  • Bake the mixture at 350 degrees for about 15 minutes.
  • Set aside to cool.
  • Now to prepare the sweet potatoes. Take each of the 6 sweet potatoes and cut it crosswise, between 1/8 and 1/4 of an inch thickness between slices. Do not cut all the way down because we want to leave the bottom part on. It should sort of look like an accordion.
  • Put the sliced sweet potatoes in a lasagna pan.
  • Now to make the bourbon sauce. Start off with 1 cup vegetable broth.
  • Mix in 1/4 cup bourbon, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup brown sugar.
  • Whisk it all together until it's combined.
  • Add the sauce to the pan with the sweet potatoes.
  • Brush each sweet potato with the 2 tablespoons melted butter. Make sure to be generous, as you want to get it between all the slices of the sweet potatoes.
  • Cover the dish with aluminum foil and bake the sweet potatoes at 425 degrees for about 45 minutes, until they are fork-tender.
  • Remove from oven, uncover. Take 7 ounces of marshmallow fluff and top off the sweet potatoes with it, dividing it between all the potatoes. For extra credit, you can toast the marshmallow fluff with a cooking torch.
  • Top it all off with the pecan crumble.