Bourbon Sweet Potato Casserole Recipe

• 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

1. Heat the oven to 375 degrees F and arrange a rack in the middle.
2. Place the sweet potatoes on a foil-lined baking sheet and roast until very soft to the touch, about 45 minutes to 1 hour.
3. Meanwhile, whisk the sugar, flour, and salt in a medium bowl until combined.
4. Add the butter and, using a pastry blender or your fingers, cut it into the flour mixture until the butters in pea-size pieces or smaller, about 5 minutes.
5. Add the pecans and toss with your fingers to combine.
6. Squeeze clumps of the mixture between your fingers to form irregularly shaped pieces about the size of kidney beans.
7. Cover and place in the refrigerator until ready to use.
8. 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.
9. Coat a 13-by-9-inch baking dish with butter and set it aside.
10. 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.
11. When the sweet potatoes are cooled, cut them in half lengthwise.
12. Scrape the flesh out with a spoon and transfer it to a large bowl; discard the skins.
13. Using a potato masher, mash the flesh until its almost smooth but some chunks remain.
14. Add the bourbon mixture and the milk and stir until evenly combined.
15. Transfer the mixture to the prepared baking dish.
16. Evenly sprinkle the streusel topping over the sweet potatoes.
17. Bake until the streusel is golden brown, about 20 minutes.
18. Place the dish on a wire rack and let it sit 10 minutes before serving.

medium garnet sweet potatoes, brown sugar, flour, kosher salt, cold unsalted butter, pecan halves, bourbon, unsalted butter, orange zest, kosher salt, ground cinnamon, nutmeg, milk

Taken from www.chowhound.com/recipes/mashed-sweet-potato-casserole-with-bourbon-30194 (may not work)