• 6 large sweet potatoes

  • 1/2 cup milk

  • 1/2 cup (1 stick) butter

  • 4 eggs, lightly beaten

  • 1/4 cup bourbon

  • 1/4 cup maple syrup

  • 1/2 cup packed dark brown sugar

Praline Topping

  • 1/4 cup (1/2 stick) butter

  • 3/4 cup packed dark brown sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon freshly grated nutmeg

  • 3/4 cup heavy cream

  • 1 1/2 cups pecans, coarsely chopped

  • 2 teaspoons vanilla

Preheat the oven to 400 degrees. Place potatoes on a baking sheet and bake until tender when pierced with a fork, about 50 minutes. Set aside until cool enough to handle. Butter a 9” x 13” baking pan.

In a small saucepan, heat the milk and butter until the butter has melted and the mixture is hot, but not boiling.

Cut the potatoes in half and scoop the flesh into a large bowl and mash. Stir the hot milk mixture into the potatoes. Add the eggs, bourbon and maple syrup and mix until well combined. Mix in the brown sugar. Spread the mixture evenly into the prepared casserole dish. Reduce oven temperature to 375°.

Topping: Melt the butter in a 2 quart saucepan over low heat. Stir in the brown sugar, salt, cinnamon, nutmeg, cream and pecans. Heat to a simmer and cook, stirring constantly, until the sugar has dissolved and the mixture is thick, about 5 minutes. (If the mixture begins to boil and splatter, turn heat down to maintain a simmer.) Remove from the heat and stir in the vanilla.

Pour the topping over the sweet potatoes, spreading evenly with a rubber spatula.

Bake until the topping is slightly crusty and set, about 30 minutes. Serve immediately. Serves 8-10