Bourbon Spiked Sweet Potato Casserole

Ingredients

• ----For the sweet potatoes----
• 5 medium sweet potatoes
• ½ cup unsalted butter*
• ¼ cup milk
• 4 tablespoons brown sugar
• 2–3 tablespoons maple syrup
• 2 tablespoons bourbon, optional
• Pinch cayenne pepper
• Pinch freshly grated nutmeg
• Pinch cinnamon
• Salt & pepper
• 2 eggs, beaten
• ----For the topping----
• ½ cup all-purpose flour
• ½ cup brown sugar
• 1 cup chopped pecans
• 2 cups lightly crushed corn flakes
• 2 teaspoons finely chopped sage or rosemary
• ¼–½ teaspoon kosher salt
• Remaining brown butter*

Directions

1. Heat your oven to 400ºF and place the sweet potatoes into an ungreased approx. 9- by 12-inch baking dish. Pierce the potatoes with a fork a few times and bake until soft and tender, about 45 minutes to 1 hour.
2. Meanwhile, melt the butter in a small pot or skillet over medium heat until browned, stirring frequently. The butter should melt, sizzle and pop, then foam up. When the butter foams, it should be browned. As soon as the butter is browned, pour it into a heatproof glass measuring cup.
3. When the sweet potatoes are tender, remove them from the pan, cut them open, scoop out the flesh and transfer to a large bowl, and discard the skins. Pour in half of the browned butter along with the milk, brown sugar, and maple syrup to taste. If using, add in the bourbon. Season with a pinch of cayenne, nutmeg, cinnamon, salt, and pepper. Add in the eggs and stir well to combine.
4. Lightly grease the baking dish you baked the sweet potatoes in with non-stick cooking spray, transfer in the sweet potato mixture, and spread into an even layer.
5. In a medium bowl, make the topping. Stir together the flour, brown sugar, pecans, crushed corn flakes, sage or rosemary, and salt. Pour in the remaining browned butter and stir into a crumbly mixture. Scatter evenly over top of the sweet potatoes.
6. Place the casserole into your oven and drop the temperature to 350ºF. Bake for 25 to 30 minutes or until hot and the topping is golden and crisp.
7. Allow the casserole to cool slightly before serving.

Note: The sweet potato mixture and topping can be prepared up to 2 days ahead if stored separately in the fridge. Before baking, top the casserole and bake as directed above until heated through.