Bourbon Sweet Potato Casserole with Sweet n Savory Bacon Pecans
Casserole:
4 medium sweet potatoes	4 T salted butter, melted
3/4 c brown sugar	2 large eggs, beaten
2 t vanilla extract	2 T bourbon (optional)
1 t cinnamon	kosher salt
1/4 c whole milk
Sweet n Savory Bacon Pecans:
4 slices thick-cut bacon, chopped	6 T salted butter melted
3/4 c brown sugar	1/2-1 t cayenne pepper using more or less to taste
1/3 c all-purpose flour	2 T fresh chopped sage
1 1/2 c raw pecans roughly chopped	1-2 t fresh chopped rosemary (optional)
1. Preheat oven to 400°F. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool. 2. Meanwhile, make the bacon pecans. In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan and drain onto a paper towel. In a medium bowl, combine the brown sugar, flour, pecans, butter, cayenne, sage, and rosemary (if using). Stir in the bacon. 3. Reduce the oven temperature to 350°F. Peel the skins away from the flesh of the sweet potato. Add the sweet potatoes to a mixing bowl. Mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs, and bourbon until combined. Season with salt. 4. Spoon the sweet potato mixture into a 9x13 inch baking dish. Sprinkle the pecans evenly over top. 5. Transfer to the oven and bake for 35-40 minutes, until the pecans are golden. Serve warm topped with flaky sea salt. (recipe from https://www.halfbakedharvest.com/bourbon-sweet-potato-casserole-sweet-n-savory-bacon-pecans/)