• 6 pounds medium Garnet sweet potatoes
  • 3/4 cup packed dark brown sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 7 tablespoons cold unsalted butter, cut into 14 pieces
  • 1 1/2 cups pecan halves, finely chopped (about 6 ounces)
  • 1/4 cup plus 2 tablespoons bourbon
  • 6 tablespoons unsalted butter (3/4 stick), plus more for coating the dish
  • 2 teaspoons finely grated orange zest (from 1 medium orange)
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon freshly grated nutmeg
  • 1/4 cup whole milk


  • Pre-heat your oven to 375 degrees and arrange your rack to the middle.
  • Place the sweet potatoes on a foil-lined baking sheet and roast until very soft to the touch, about 45 minutes to 1 hour.
  • While the potatoes are baking, whisk the sugar, flour, and 1 tsp of salt in a medium bowl until combined.
  • Add the butter and, using a pastry blender or your fingers, cut it into the flour mixture until the butter’s in pea-size pieces or smaller.
  • Add the pecans and toss with your fingers to combine. Squeeze clumps of the mixture between your fingers to form irregularly shaped pieces about the size of kidney beans.
  • Cover and place in the refrigerator until ready to use.
  • When the sweet potatoes are done roasting, place the baking sheet on a wire rack and set it aside until the sweet potatoes are cool enough to handle, about 20 minutes.
  • Coat a 13-by-9-inch baking dish with butter and set it aside.
  • Place the bourbon, measured butter, orange zest, salt, cinnamon, and nutmeg in a small saucepan over medium heat and cook, stirring occasionally, until the butter has melted and the mixture has started to bubble, about 5 minutes; set aside.
  • When the sweet potatoes are cooled, cut them in half lengthwise. Scrape the flesh out with a spoon and transfer it to a large bowl; discard the skins.
  • Using a potato masher, mash the flesh until it’s almost smooth but some chunks remain.
  • Add the bourbon mixture and the milk and stir until evenly combined.
  • Transfer the mixture to the prepared baking dish.
  • Evenly sprinkle the streusel topping over the sweet potatoes.
  • Bake until the streusel is golden brown, about 20 minutes.
  • Place the dish on a wire rack and let it sit 10 minutes before serving.