Bourbon Bacon Whipped Sweet Potatoes with Brown Butter and Crispy Sage Recipe

If you’re on the hunt for a side dish that’s both cozy and bursting with flavor, you’re going to adore this Bourbon Bacon Whipped Sweet Potatoes with Brown Butter and Crispy Sage Recipe. I absolutely love how the sweetness of tender potatoes meets smoky bacon, with the warmth from bourbon and the earthy crispness of sage – it’s like a party in your mouth each time you dig in. Trust me, once you try this, it might become your new go-to for holiday dinners or when you want to treat yourself to something a little extra special.

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Ingredients You’ll Need

When I first made these bourbon bacon whipped sweet potatoes, I was surprised how just a handful of ingredients came together into such a deliciously rich dish. Each component plays a key role, so try to use the best quality you can find, especially for the bacon and sage.

• Sweet potatoes: Opt for firm, medium-sized potatoes with smooth skin for easy peeling and sweeter flavor.
• Thick-cut bacon: It renders fat well and crisps perfectly, giving you that classic smoky flavor.
• Sage leaves: Fresh sage crisps up wonderfully in brown butter; it’s essential for that earthy aroma.
• Unsalted butter: This gives you control over saltiness in the dish and helps brown the sage perfectly.
• Milk: Use whole or 2% milk for creamy results, but you can substitute with any milk you prefer.
• Brown butter: Adds nuttiness and depth — don’t skip this step; it transforms the flavor.
• Bourbon: Just a splash to bring that subtle warmth and richness; cooking off the boozy edge as it mixes in.
• Salt & pepper: To taste, balancing all the flavors so nothing overwhelms.

Variations

I love making this recipe my own depending on the season or what’s in my fridge. Feel free to tweak it a bit—you’ll enjoy seeing how little twists can keep it fresh and exciting every time.

• More smoky: I sometimes swap out bacon for pancetta or add a dash of smoked paprika to amplify that smoky depth.
• Dairy-free: Use a plant-based milk and olive oil instead of butter and brown butter to keep that creamy texture without dairy.
• Spiced up: Adding a pinch of cayenne pepper or nutmeg gives it a subtle kick, which my family loves especially around the holidays.
• Herb swap: If you can’t find fresh sage, try rosemary or thyme tossed in the brown butter for a similar earthy note.

How to Make Bourbon Bacon Whipped Sweet Potatoes with Brown Butter and Crispy Sage Recipe

Step 1: Boil the Sweet Potatoes Until Fork Tender

Start by peeling and cutting your sweet potatoes into uniform 1 1/2-inch chunks—this helps them cook evenly. Add them to a large pot filled with cold water, then bring it to a boil. I’ve found that simmering them until fork tender, about 20 to 30 minutes, is just right. Be patient here because undercooked potatoes won’t mash as smoothly and overdone ones can turn watery. To test readiness, poke with a fork—should slide in easily but pieces remain intact.

Step 2: Cook the Bacon and Render the Fat

While the potatoes are bubbling away, heat a skillet on medium-low and toss in your chopped thick-cut bacon. Now here’s something I discovered: you can either cook it all the way until crispy for maximum crunch or go about 3/4 done and finish crisping it in the oven later, which gives you more control if you’re juggling timing. Either way, make sure to render out most of the fat — that bacon fat is pure gold for flavor. Remove the bacon with a slotted spoon and drain it on paper towels. Save about a tablespoon of that bacon fat for step 3.

Step 3: Crisp the Sage in Brown Butter

Using the same skillet, add the butter and warm until melted over medium heat. Toss in the fresh sage leaves and cook them until they’re crisp and fragrant, usually 1 to 2 minutes per side. Watch carefully because sage can go from crispy to burnt fast. I like to remove them just as they rattle in the pan. Transfer sage to paper towels to drain excess butter and set aside for garnishing later — this step adds an incredible aromatic touch that makes this dish sing.

Step 4: Whip It All Together

By now, your potatoes should be ready, so drain them thoroughly and return to the pot. Start mashing with a fork or potato masher—but here’s what really makes it creamy: whip your potatoes using a whisk or electric hand mixer. Then, add the reserved bacon fat, milk, bourbon, and brown butter. Whip everything again until beautifully combined and fluffy. Taste and season with salt and pepper. I usually err on the side of less salt at first and adjust after mixing—it lets those nuanced flavors shine without being salty.

Step 5: Serve or Keep Warm in the Oven

If you’re ready to eat, spread the whipped sweet potatoes into a serving dish, sprinkle the crispy bacon on top, then crumble the fried sage over everything. If you’re not serving immediately, pop the dish into a 325°F oven for 25 to 30 minutes—adding the bacon just before baking helps keep it crisp while the potatoes stay warm and fluffy. Then crumble the sage just before serving to keep that crunch intact. This timing trick came from rushing a holiday dinner once and now it’s my go-to!

How to Serve Bourbon Bacon Whipped Sweet Potatoes with Brown Butter and Crispy Sage Recipe

Garnishes

I’m a big fan of topping these sweet potatoes with plenty of the crispy bacon and crunchy sage — that combo keeps every bite exciting. Sometimes I add a sprinkle of chopped fresh parsley for a bright contrast, or even a drizzle of maple syrup for an extra layer of sweetness. It all depends on my mood, but these garnishes never disappoint!

Side Dishes

This dish pairs beautifully with roasted turkey or grilled pork chops—both soak up the rich flavors perfectly. I also love serving it alongside a fresh green salad with a tangy vinaigrette or some sautéed green beans for a balance of textures and tastes.

Creative Ways to Present

For special occasions, I like to serve these in individual ramekins topped with microgreens and a little extra crispy sage. Another fun idea is layering the potatoes in a casserole dish and drizzling with a sugared pecan crumble—sounds fancy but it’s super easy to assemble and makes for a wonderful visual on your holiday table.

Make Ahead and Storage

Storing Leftovers

Leftovers of this bourbon bacon whipped sweet potatoes recipe keep well in an airtight container in the fridge for up to 3 days. I usually store the bacon separately if I have a bit leftover so it stays crisp when reheated. Before popping it in the fridge, let the potatoes cool completely to keep them fresh and prevent sogginess.

Freezing

I’ve frozen this dish a couple of times with decent results. Make sure to store in a freezer-safe container and freeze within a day of cooking. When frozen, the texture changes slightly but reheating with a splash of milk or butter helps bring it back to creamy goodness. I recommend freezing only if you’re in a pinch and planning to eat within 1 month.

Reheating

Reheat leftovers either in a microwave or on the stovetop over low heat, stirring occasionally and adding a splash of milk or broth if the potatoes feel dry. For best texture, I like reheating in the oven at 325°F, covered with foil, for about 20 minutes. Then I add the crispy bacon and sage fresh on top to restore that wonderful crunch.

FAQs

Final Thoughts

This Bourbon Bacon Whipped Sweet Potatoes with Brown Butter and Crispy Sage Recipe is one of those dishes that makes you feel truly spoiled by simple ingredients done right. I remember the first time I served it at a family gathering—everyone kept going back for seconds and asking for the recipe! What I love most is how this dish walks the line between comforting and elegant, making it perfect for weeknights or special occasions alike. If you try it, I hope it becomes a favorite in your home, too!

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