1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.

2. Wash, prick, and roast sweet potatoes at 400°F (200°C) for 45–60 minutes until tender. Let cool, peel, and mash.

3. In a bowl, combine mashed potatoes with butter, cream, brown sugar, salt, bourbon, cinnamon, and nutmeg until smooth.

4. Cook chopped bacon in a skillet over medium heat until crisp. Drain and reserve fat.

5. Toast pecans in reserved fat for 3–4 minutes. Remove from heat and stir in maple syrup, sea salt, and bacon pieces.

6. Spread sweet potato mixture in prepared dish. Scatter bacon pecan topping evenly over the surface.

7. Bake uncovered for 30–35 minutes until edges bubble and topping is golden.

8. Let rest 5 minutes before serving. Reheat leftovers in a 350°F oven for 15–20 minutes to maintain crisp topping.