Mashed Sweet Potato Casserole with Bourbon

Heat the oven to 180 C (375 F). Place the sweet potatoes on a foil-lined baking sheet and roast until very soft to the touch, about 45 minutes to 1 hour. Meanwhile, prepare the topping

Whisk the sugar, flour, and salt in a medium bowl until combined. Add the butter and, using a pastry blender or your fingers, cut it into the flour mixture until the butter crumbles. Cover and place in the refrigerator until ready to use.

Place the bourbon, 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.

When the sweet potatoes are done roasting and are cool enough to handle, cut them in half lengthwise. Scrape the flesh out of the skin with a spoon and transfer it to a large bowl; discard the skins.

Using a potato masher, mash the flesh until it’s almost smooth but some chunks remain. Add the bourbon mixture and the heavy cream and stir until evenly combined. Transfer the mixture to a greased baking dish.

Evenly sprinkle the streusel topping over the sweet potatoes. Bake until the streusel is golden brown, about 20 minutes. Let the dish cool down a bit before serving.

Then go for it and enjoy it!