I present to you the most decadent sweet potatoes.
This is essentially every indulgent flavor I love piled onto whipped sweet potatoes. Rich brown butter, smoky bacon, crispy sage and a splash of bourbon come together to create an unforgettable side. If you like bold, layered flavors, you won’t miss a thing here.
Last weekend I assembled a Thanksgiving meal that felt like a dream—classic favorites alongside a handful of more adventurous sides. I adore a traditional Thanksgiving spread and tend to be protective of the staples, but I also like to experiment. My mom, a purist, prefers the old favorites. A few years back she barely let me serve a butternut squash lasagna; she wouldn’t even try a bite. Still, her turkey, stuffing and gravy are legendary, and when the time comes that I have to host, I imagine I’ll be tempted to balance familiarity with new twists.
For this meal I smoked a turkey and prepared a variety of sides that each sounded incredible on their own. When it came time to eat, I realized every dish was on the table at once. I was nervous, but everything harmonized beautifully—either I got lucky or the overlapping flavors tied everything together. Maybe I’ve learned a thing or two along the way, but I won’t stake my reputation on it. I still had to call my mom to ask how to buy a turkey, so let’s be honest—I wing things sometimes.
Although the overall meal was a success, I’m glad these particular sweet potatoes won’t replace the more nostalgic dishes on our official Thanksgiving table. On that day I crave the flavors of home and childhood—simple, comforting and familiar. That said, the bacon absolutely stays.
If you want a lighter option, try the lightened-up sweet potato casserole I made a few years ago. But if you’re in the mood to elevate your side dish game, this bourbon-bacon version is a showstopper. It pairs wonderfully with grilled chicken, steak or roasted turkey and has been a weeknight favorite in our house. If you prefer to skip the bourbon, leave it out; the dish will still be rich and savory. For families with young children, omit the bourbon—this recipe is indulgent and designed for grown-up taste buds.
This is a luxuriously rich side—brown butter adds nuttiness, bacon provides smokiness and texture, sage gives a crisp herbal note, and bourbon adds warmth and depth. It’s decadent, comforting and versatile enough to serve with many mains.
Bourbon Bacon Whipped Sweet Potatoes with Brown Butter and Crispy Sage
Yield:
4 can easily be double
1 hr
Ingredients
- 4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
- 4 slices thick-cut bacon, chopped
- 15 to 20 sage leaves
- 1/2 tablespoon unsalted butter
- 1/3 cup milk
- 4 tablespoons brown butter
- 2 tablespoons bourbon (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Add the potato chunks to a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 20 to 30 minutes.
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While the potatoes cook, heat a large skillet over medium-low and add the chopped bacon. Cook until the fat is rendered and the bacon is either crisp or about three-quarters done (it can finish crisping in the oven). Remove bacon with a slotted spoon to drain on paper towels. Reserve about 1 tablespoon of bacon fat in a small bowl.
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To the same skillet, add the butter and heat over medium. Add the sage leaves and cook until crispy, about 1 to 2 minutes per side. Remove and drain on paper towels.
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When potatoes are done, drain well and return to the pot. Mash with a fork or masher, then whip with a whisk or electric mixer. Stir in the reserved bacon fat, milk, bourbon (if using) and brown butter. Whip again until smooth. Season with salt and pepper to taste.
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If serving immediately, spread the potatoes in a serving dish and top with the crispy bacon and crumbled sage. If holding, preheat the oven to 325°F, top with bacon and bake 25 to 30 minutes, then finish with the crumbled sage.
Sweet potato face smash.