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Bourbon Sweet Potato Gratin with a Bacon Pecan Crumble


For the Yams

For the Crumble

  • 1/4 cup Sweet Cream Butter Olive Oil

  • 1/4 cup Maple Syrup

  • 1 Tbsp Bourbon

  • 1/2 cup Flour

  • 1 cup Pecans, chopped

  • 1 cup Bacon, crumbled (slightly undercooked)


  1. Preheat the oven to 350°F.

  2. Arrange the yams in an 8x8 baking dish. Season liberally with cumin spice sea salt and set aside.

  3. Heat the olive oil in a large sauté skillet. Add the onions and garlic and cook until soft.

  4. Deglaze the pan by adding the cold bourbon and allow to cook-off. Add the half & half and roasted coffee rub and cook until hot and bubbly, about 5 minutes. Pour the hot mixture over the yams and set aside.

  5. Make the crumble by combining all of the crumble ingredients and stirring together with a fork.

  6. Scatter the crumble atop the yams and transfer to the oven.

  7. Bake until the yams are cooked throughout, 40-45 minutes.

  8. Serve warm and enjoy!


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