Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a saucepan, combine Heavy Cream, Bourbon, Butter, Maple Syrup, Vanilla Bean Paste, Cinnamon, and Sea Salt. Bring to a simmer over medium heat, stirring until Butter is melted. Remove from heat.
- Arrange a layer of Sweet Potato Base sweet potato slices in the prepared baking dish. Pour a portion of the Bourbon Cream sauce over the sweet potatoes. Repeat layers, ending with a layer of sweet potatoes topped with the remaining sauce.
- In a small bowl, combine all Pecan Crumble ingredients. Cut in the cold Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the pecan crumble evenly over the sweet potato mixture.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the sweet potatoes are tender and the crumble is golden brown.
- Let cool slightly before serving. Sprinkle with additional flaky sea salt before serving.
