Ingredients:

  • 2 lbs sweet potatoes, peeled and cut into 1-inch cubes (900g)
  • 2 tablespoons olive oil (30ml)
  • ½ teaspoon kosher salt (2.5g)
  • ¼ teaspoon black pepper (1.25g)
  • ½ cup unsalted butter (113g or 1 stick)
  • ¾ cup packed light brown sugar (150g)
  • ¼ cup bourbon (60ml)
  • 2 tablespoons heavy cream (30ml)
  • 1 teaspoon vanilla extract (5ml)
  • Pinch of ground cinnamon
  • ½ cup all-purpose flour (60g)
  • ¼ cup packed light brown sugar (50g)
  • ¼ cup chopped pecans (30g)
  • 4 tablespoons (½ stick) cold unsalted butter, cut into small pieces (56g)
  • Pinch of kosher salt

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper on a baking sheet. Spread in a single layer.
  2. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. In a medium bowl, combine flour, brown sugar, pecans, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Refrigerate while preparing the glaze.
  4. In a large skillet or saucepan, melt butter over medium heat. Add brown sugar and bourbon; whisk until sugar is dissolved and the mixture is smooth. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened. Stir in heavy cream, vanilla extract, and cinnamon.
  5. Gently fold the roasted sweet potatoes into the bourbon glaze, ensuring they are evenly coated. Transfer the sweet potato mixture to a baking dish.
  6. Sprinkle the pecan crumble evenly over the top.
  7. Bake for 15-20 minutes, or until the crumble is golden brown and the glaze is bubbling.
  8. Let cool for a few minutes before serving.