4 pounds sweet potatoes, whole
6 tablespoons unsalted butter, melted, divided
1/4 cup bourbon
1/4 cup brown sugar, divided
1 cup pecans, chopped
1/2 teaspoon cinnamon
1/2 teaspoon Kosher salt
1/2 teaspoon nutmeg
Preheat oven to 400 F. Arrange whole sweet potatoes on a baking sheet and bake until soft and fork tender, about 50 to 60 minutes.
Remove from the oven, and set aside to cool. Reduce oven heat to 375 F.
Once cooled, peel the sweet potatoes, and discard the skins. Place the potatoes in a large mixing bowl.
To the bowl, add 2 tablespoons melted butter, 1 tablespoon brown sugar, salt, nutmeg and bourbon.
Mash together with a fork until the mixture is consistent and all ingredients are well-combined.
Grease an 8-by-8 baking dish, and evenly spread the sweet potato mixture in the dish.
In another mixing bowl, combine the remaining melted butter, brown sugar, cinnamon and chopped pecans. Mix well so all the pecans are thoroughly coated.
Pour the pecan mixture over the sweet potatoes, and place the dish in the preheated oven.
Cook until the topping becomes golden brown and the sweet potatoes have been heated all the way through, about 25 to 30 minutes.
Carefully remove from the oven, allow to cool for five minutes, and serve directly from the baking dish.
