Bourbon Sweet Potato Gratin with a Bacon Pecan Crumble

November 19, 2017




3 Yams, peeled and sliced thin

1 Tbsp Cumin Spice Sea Salt

2 Tbsp Sweet Cream Butter EVOO
1 Onion, diced small
2 cloves Garlic, minced

3 Tbsp Bourbon
1 ½ cups Half & Half
1 Tbsp Roasted Coffee Rub


¼ cup Sweet Cream Butter EVOO

¼ cup Maple Syrup

1 Tbsp Bourbon

½ cup Flour

1 cup Chopped Pecans

1 cup Crumbled Bacon (slightly undercooked)


  1. Preheat the oven to 350°F.

  2. Arrange the potato slices 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 coffee rub and cook until hot and bubbly, about 5 minutes. Pour the hot mixture over the potatoes 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 potatoes and transfer to the oven.

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

  8. Serve warm and enjoy!










Share on Facebook
Share on Twitter
Please reload

Featured Products

No product

Applewood Smoked Sea Salt

Suggested Recipes

January 18, 2020

November 22, 2019

November 22, 2019

November 22, 2019

November 20, 2019

November 8, 2019

Please reload

Search By Tags