Southern Style Spicy Sweet Potato Casserole
The Holidays are often about tradition, and after a few years things can get stale. Why not spice up the Holidays this season with this Spicy Sweet Potato Casserole? This is a fun twist on a classic southern Thanksgiving side. Our secret ingredients are a dark beer syrup, a little vanilla, and of course, Dan-O’s Hot Chipotle. Trust us, this is one dish you won’t want to miss!
Beer, Beer, Beer, Tiddly beer, beer, beer
One of our favorite ingredients is Beer Syrup. Now you can buy this in stores but we like to make our own because it’s easy, and we get to choose the beer that suits our needs. You’ll want to make it your syrup with a porter or stout for a sweeter nutty, chocolate flavor that pairs with the brown sugar and vanilla. This helps deliver a deep caramel flavor in every bite that’s accented by the Chipotle to give a Thanksgiving treat you’ll want year round! Some beer recommendations are the classic Guisness, Sweet Baby Jesus! By DuClaw, Founders KBS, and Great Lakes Brewing Edmund FItzgerald Porter. But you can use your favorite porter or stout too!
Yams vs Sweet Potatoes: Is there a difference for Sweet Potato Casserole?
This is an age-old question, but the answer is yes, there is a difference between the two. Yams are native to Africa and Asia, they’re much starchier, and have a fibrous texture. Sweet Potatoes come in several varieties but they have a signature orange color, are far sweeter, and are native to the Americas. The moral is to use sweet potatoes for your Sweet Potato Casserole.
Marshmallows vs Pecans: Which is the ultimate topping for Sweet Potato Casserole?
Back in 1917, the first marshmallow-topped Sweet Potato Casserole was published…by a marshmallow manufacturer. The original Sweet Potato Casserole was a Southern creation, and there are a ton of variations with things like cream or milk. The one consistency is that they’re often topped with pecans, and is generally agreed upon as the Southern classic of Sweet Potato Casserole.
- large sweet potatoes
- 1 tbsp beer syrup
- Dan-O’s Chipotle
- ½ cup brown sugar
- 2 eggs
- ½ cup whole milk
- 2 tsp Cinnamon
- ¼ tsp Vanilla
- 1 stick of unsalted butter, melted
- ½ cup of brown sugar
- ½ stick of unsalted butter, melted
- ¼ tsp of Kosher salt
- 1 cup of pecan halves
- ½ cup of all purpose flour
- Dan-O’s Chipotle
- 2 Cups of a porter, or stout beer
- 1 or 2 cups of sugar
- Peel the skin and chop into bite size chunks
- Place on large aluminum baking sheet
- Pour beer syrup over top of them
- Coat generously with Dan-O’s Chipotle
- Bake 400F for 20 minutes or until soft
- Add potatoes to a 9×13 baking dish and pour 1 stick of melted butter over top of them
- In a bowl, whisk together 2 eggs, 1 cup of brown sugar, ½ cup of milk, cinnamon, and vanilla.
- Pour over potatoes and top with more Dan-O’s Chipotle
- Add pecans to a large freezer bag and crush
- In a bowl combine nuts, butter, flour, brown sugar, and more Dan-O’s Chipotle
- Pour on top of potatoes in an even layer, fully covering the top of the potatoes
- Bake 425F for 45 minutes or until golden brown.
- Remove from the oven and serve immediately.
- Add 2 cups of beer and 1 cup of sugar to a saucepan.
- You can always add more sugar afterwards if needed.
- Gently heat the mixture until it’s reduced by half. Make sure it doesn’t boil.
- Once the syrup is reduced you can taste it. Add more sugar if desired. I prefer using 1.5 cups of sugar/2cups of beer.