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1
Heat the oven to 375 degrees F and arrange a rack in the middle.
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2
Place the sweet potatoes on a foil-lined baking sheet and roast until very soft to the touch, about 45 minutes to 1 hour.
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3
Meanwhile, whisk the sugar, flour, and salt in a medium bowl until combined.
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4
Add the butter and, using a pastry blender or your fingers, cut it into the flour mixture until the butters in pea-size pieces or smaller, about 5 minutes.
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5
Add the pecans and toss with your fingers to combine.
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6
Squeeze clumps of the mixture between your fingers to form irregularly shaped pieces about the size of kidney beans.
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7
Cover and place in the refrigerator until ready to use.
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8
When the sweet potatoes are done roasting, place the baking sheet on a wire rack and set it aside until the sweet potatoes are cool enough to handle, about 20 minutes.
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9
Coat a 13-by-9-inch baking dish with butter and set it aside.
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10
Place the bourbon, measured 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; set aside.
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11
When the sweet potatoes are cooled, cut them in half lengthwise.
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12
Scrape the flesh out with a spoon and transfer it to a large bowl; discard the skins.
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13
Using a potato masher, mash the flesh until its almost smooth but some chunks remain.
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14
Add the bourbon mixture and the milk and stir until evenly combined.
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15
Transfer the mixture to the prepared baking dish.
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16
Evenly sprinkle the streusel topping over the sweet potatoes.
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17
Bake until the streusel is golden brown, about 20 minutes.
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18
Place the dish on a wire rack and let it sit 10 minutes before serving.
