Preheat oven to 400°F. With a fork pierce sweet potatoes several times. Place sweet potatoes on a foil-lined baking sheet and bake for 45-60 minutes. Remove from oven and reduce oven temp to 375.
Once sweet potatoes are cool to handle, cut them in half. Scoop out the flesh and place in a large bowl.
To the sweet potatoes add the softened butter, bourbon, brown sugar, and salt. Mash ingredients using a potato masher until well combined and sweet potatoes have a slightly smooth consistency.
Pour the sweet potatoes into a buttered 9x13 casserole dish.
For the pecan topping, combine the melted butter, brown sugar, and pecans in a medium bowl. Stir well to combine then spoon the mixture evenly over the top of the casserole.
Bake for 25-30 minutes. Allow the casserole to cool for several minutes before serving.
Notes
1. Baked sweet potatoes can be substituted with peeled and boiled sweet potatoes. This will reduce the amount of preparation time. Sweet potatoes should be boiled for 15 minutes or until fork-tender. 2. The alcohol from the bourbon will cook off as the casserole bakes but it can be left out. 3. Marshmallows can be substituted for the pecan topping.4. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the sweet potato casserole with pecan topping and does not include any additions or substitutions such as marshmallows. 5. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, make-ahead tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.