Salted Maple Sweet Potato Streusel

Sweet Potatoes

· 4 medium sweet potatoes

· ¼ cup Bourbon Barrel Aged Maple Syrup

· 2 tsp bourbon

· 2 tsp vanilla

· 2 tsp cinnamon

· ¼ cup heavy cream

· 4 tbsp. butter, melted

· 2 eggs

Streusel topping

· ½ cup all-purpose flour

· ¼ cup Bourbon Barrel Aged Maple Syrup

· ½ cup brown sugar

· 1 cup pecans, chopped

· 1 tsp cinnamon

· 6 tbsp. cold butter, cubed

· 1 tsp sea salt

For serving

· 2 tbsp. butter, melted

· ¼ cup Bourbon Barrel Aged Maple Syrup

· 6 oz sour cream

1. Preheat your oven to 400 degrees F. Poke holes in sweet potatoes, and bake for an hour or until soft. Reduce oven temperature to 350 degrees F. Let the sweet potatoes cool, then peel away skins and mash sweet potatoes in a large bowl with Bourbon Barrel Aged Maple Syrup, vanilla, bourbon, cinnamon, heavy cream, butter and eggs.

2. In a separate bowl combine streusel ingredients: flour, Bourbon Barrel Aged Maple Syrup, brown sugar, sea salt and butter. Mix until a crumble texture is formed, then add pecans.

3. Grease a 9x13 dish. Pour half the sweet potatoes into the prepared dish. Sprinkle with 1/3 of the streusel. Spread the remaining sweet potatoes over top and sprinkle the remaining streusel evenly over the top of the sweet potatoes. Bake for 30-40 minutes or until the top is dark golden.

4. Before serving, melt the final 2 tbsp. of butter and mix with Bourbon Barrel Aged Maple Syrup. Serve sweet potato streusel warm with a dollop of sour cream and drizzled with browned maple butter.

Inspired by Tieghan at halfbakedharvest.com