Bourbon Sweet Potato Gratin with a Bacon Pecan Crumble
Bourbon Sweet Potato Gratin with Bacon Pecan Crumble
Olivelle
4
20 minutes
60 minutes
This side dish is a flavor-packed showstopper! Creamy sweet potatoes meet a crunchy, smoky bacon pecan crumble, with just a hint of bourbon for extra depth. It’s so irresistible, you’ll be going back for seconds and maybe even thirds!
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Ingredients
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3 Yams, peeled and sliced thin
1 Tbsp Cumin Spice Infused Sea Salt
2 Tbsp Sweet Cream Butter Infused Olive Oil
1 Onion, diced small
2 Cloves Garlic, minced
3 Tbsp Bourbon, chilled
1 ½ cups Half & Half
1 Tbsp Roasted Coffee Rub & Seasoning
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¼ cup Sweet Cream Butter Infused Olive Oil
¼ cup Maple Syrup
1 Tbsp Bourbon
½ cup Flour
1 cup Pecans, chopped
1 cup Bacon, crumbled (slightly undercooked)
Directions
Preheat the oven to 350°F.
Arrange the yams in an 8x8 baking dish. Season liberally with cumin spice sea salt and set aside.
Heat the olive oil in a large sauté skillet. Add the onions and garlic and cook until soft.
Deglaze the pan by adding the cold bourbon and allow to cook-off. Add the half & half and roasted coffee rub and cook until hot and bubbly, about 5 minutes. Pour the hot mixture over the yams and set aside.
Make the crumble by combining all of the crumble ingredients and stirring together with a fork.
Scatter the crumble atop the yams and transfer to the oven.
Bake until the yams are cooked throughout, 40-45 minutes.
Serve warm and enjoy!
1 comment
Heather
I made these for family, for Thanksgiving and they were a hit! I’ll be making them for our Christmas gathering too.
I also gave the recipe to a friend and her and her husband also loved them.
I made these for family, for Thanksgiving and they were a hit! I’ll be making them for our Christmas gathering too.
I also gave the recipe to a friend and her and her husband also loved them.