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1
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
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2
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.
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3
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.
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4
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.
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5
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.
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6
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.
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7
Then go for it and enjoy it!
