Make-Ahead Freezer Bourbon-Pecan Sweet Potatoes

These delicious sweet potatoes go straight from the freezer to oven!

Serves: 8Hands-on: 25 minutesTotal: 2 hoursDifficulty: Medium

Serves: 8


  • 5 medium sweet potatoes
  • 3⁄4 cup butter, divided
  • 1⁄2 cup plus 2 Tbsp. brown sugar, divided
  • 1⁄2 cup light cream
  • 2 Tbsp. bourbon
  • 1⁄2 cup all-purpose flour
  • 1 cup chopped pecans


  • Peel potatoes and cut into chunks. Boil in water until a fork inserts easily into the potatoes. Drain and whip potatoes in large mixing bowl. To potatoes add 1⁄2 cup butter, 2 tablespoons brown sugar, light cream, and bourbon. Mix well and add to casserole dish.
  • In separate bowl prepare topping: Mix the flour and remaining brown sugar. Cut in the remaining butter until crumbly. Mix in chopped pecans. Add topping to the casserole dish, wrap tightly, and freeze.
  • When ready to bake, preheat oven to 350°F. Bake for 90 minutes or until heated through.