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For the Mashed Sweet Potatoes:
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Pre-heat oven to 350u00b0F.
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Bake potatoes for one hour to one hour and 20 minutes or until fork tender and syrup begins to bubble out. Remove from oven and cool.
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When the potatoes are cool enough to handle, remove the skins and put flesh into a large mixing bowl. Add bourbon, brown sugar, molasses, salt and 2/3 of the cream.
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With an electric mixer, beat on high speed until smooth. Add enough of the reserved cream until the potatoes are the desired consistency. Pour into a heated serving dish, cover and keep warm. May be reheated before serving.
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Top with pecan topping just before serving.
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For the Pecan Granola Topping:
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Pre-heat oven to 350u00b0F. Spray a baking sheet with non-stick cooking spray, set aside.
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In a large mixing bowl, toss together the pecans, almonds, oats, brown sugar, cinnamon and salt. Mix in the butter until the mixture is blended but still a little lumpy. Spread the mixture onto a baking sheet with sides. Toast granola in oven until toasted, about 30 minutes. Be careful not to burn the nuts.
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Granola can be made a few days ahead of time but, only if you can resist the urge to snack on it!
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When you are ready to serve, warm the pecan granola and sprinkle over sweet potatoes just before serving.
