6 lbs sweet potatoes
1 lemon, zested and juiced
3 Tbsp pure maple syrup
2 Tbsp light brown sugar *optional
3 Tbsp bourbon whiskey
8 Tbsp butter, at room temperature
1 1/2 tsp salt
1 tsp pepper
Pecan Crumb Topping *optional
1/2 cup flour
1/4 cup moist muscovado brown sugar
1 tsp salt
1/2 tsp pepper
Pinch dried thyme
1/2 cup chopped pecans
5 tablespoons butter, chilled and cut into bits
Preheat the oven to 350° F (180° C).
Line your baking pan with parchment paper and roast sweet potatoes for 1 hr. Remove from the oven and let cool.
When cool enough to handle, peel them by hand and put the flesh in the bowl of a food processor or blender or mixer with paddle attachment. Mix and add the lemon zest and juice, maple syrup and brown sugar.
Place the bourbon in a small saucepan and place over high heat. Let it come just to the boil and then flambée it.
Add the bourbon to the potatoes along with the butter salt and pepper.
If you are serving immediately you can put it straight into a large serving bowl. But if you’re making a crumble you’ll want to spread it into a baking dish. If baking in advance you can prepare it up to this point and refrigerate it for several days.
Pecan Crumb Topping
Mix flour, brown sugar, salt, pepper, thyme and pecans together in a small bowl. Add the butter and work with your fingers until crumbly.
Sprinkle topping over potatoes and bake for 20 minutes until the top is golden brown.
*Otherwise, for an easier topping you can simply sprinkle on top brown sugar and pecans.