FOR THE SWEET POTATOES
- 6 pounds medium Garnet sweet potatoes
FOR THE STREUSEL TOPPING
- 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)
TO ASSEMBLE
- 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
COOKING INSTRUCTIONS
- 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.
