Sweet Potato Puff with Bourbon ♥

Sweet Potato Puff with Bourbon, another Thanksgiving recipe ♥ AVeggieVenture.com.
Today's latest Thanksgiving recipe, a "puff" of mashed sweet potato laced with bourbon. It's a sweet potato casserole for grown-ups, no marshmallows but a good glug of bourbon.

Real Food, Fresh & Seasonal. Budget Friendly. Little Effort, Big Taste. Weeknight Easy, Weekend Special. Naturally Gluten Free.

What Is a "Puff"?

A puff is a vegetable casserole, not as light and airy as a souffle, but also way less work. Some times puffs are lightened with baking powder, raising it up like a cookie or cake. But this puff is "puffed" with egg.

So Is a Sweet Potato Puff Actually a Sweet Potato Casserole?

It is! But it might not be exactly what you're thinking.

Sweet Potato Casserole is my less-sweet more nuanced version of a traditional sweet potato casserole, including some marshmallows on top. This is what I make for Thanksgiving, people eat it up, even those who start off saying they don't like sweet potato casserole.

Savory Sweet Potato Casserole is a definite departure from all the traditional sweetness. It's my choice for dinners throughout the cold-weather months.

This Sweet Potato Puff sits between these. It's not as sweet as a traditional sweet potato casserole but it's sweeter than a savory casserole. What makes it special is the bourbon. Maybe we should call it a grown-up's sweet potato casserole?

Sweet Potato Puff with Bourbon, another Thanksgiving recipe ♥ AVeggieVenture.com.


Hands-on time: 15 minutes
Time to table: 1 hour
Makes about 4 cups to serve 8 for an everyday meal and 16 for a large multi-course meal like Thanksgiving

3 cups (675g) cooked sweet potato from about 3 large (2 pounds/900g) sweet potatoes
1/4 cup (50g) brown sugar
3 tablespoons melted butter
1/4 cup (40g) bourbon or rum or dry sherry or even apple cider or white wine
4 large eggs
1/4 teaspoon cinnamon

Heat the oven to 350F/180C. To prevent sticking, spray a shallow baking dish with baking spray or rub the bottom and sides with soft butter.

Combine the sweet potato, brown sugar, melted butter and bourbon with a potato masher for a rustic texture or with an electric mixer for a smooth texture. Check the mixture's temperature, it should be cool enough that the eggs won't cook when mixed in. Mix in the eggs and cinnamon.

Transfer the mixture to the prepared baking dish. Use a fork or something similar to create texture across the top of the mixture. Bake until the edges are brown and pulling away from the sides and a knife inserted in the center comes out clean, about 45 minutes.

Serve hot.

MAKE-AHEAD Mix the Puff mixture up to day two days ahead of time. The day of serving, place turn the mixture into the prepared baking dish and let it come to room temperature for about two hours. Bake as stated. If the mixture is cold, it will take longer to bake.

LEFTOVERS reheat well.

VARIATIONS For individual servings, bake the puff in small ramekins. For a slightly lighter, "puffier" texture, add about 1/2 teaspoon baking powder. I've also had good luck cutting leftovers into rounds with a biscuit cutter and then frying in a little butter, pretty on a plate!

This is such a great way to cook sweet potatoes for meal prep, they turn out moist and evenly cooked. How to Cook Sweet Potatoes in a Slow Cooker While baking, the house fills with the scent of cinnamon!
The bourbon won't cook off so this Sweet Potato Puff isn't for kids or people who avoid alcohol.

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Alanna Kellogg
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A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Once again we are channeling each other. I am making something very similar to this for my family's dinner minus the rum, using new Brown Sugar Splenda blend for less carbs, and leaving the sweet potatoes more the consistency of "smashed potatoes" but the flavor will be very similar.

  2. Hey Alanna,
    This puff looks really good. I've developed a new obsession with sweet potatoes (I've declared it Sweet Potato week over at Weekly Dish), so I'll have to add this recipe to my list of to-try's. I like the rum idea...my family usually uses bourbon.
    Happy Thanksgiving!


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