Step 1
Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
Step 2
With a fork, pierce the sweet potatoes all over. Place the potatoes onto the lined baking sheet and place into the preheated oven; bake for 45 minutes or until a knife slides easily into the centre. (While the sweet potatoes are roasting in the oven, skip to the next section and prepare the topping.)
Step 3
Remove from oven. Cool slightly or until sweet potatoes can be easily handled.
Step 4
Reduce the oven temperature to 350°F (177°C).
Step 1
In a medium-sized bowl, whisk the Redpath® Demerara Style Sugar with the minced rosemary, ground cinnamon, salt, and cayenne pepper until well combined.
Step 2
In a large bowl, toss the chopped pecans with the melted butter. Add the spiced brown sugar mixture to the pecans and stir to coat evenly.
Step 1
Grease the bottom and sides of a 9 x 13-inch casserole dish with butter. Set aside.
Step 2
Slice the slightly cooled sweet potatoes in half lengthwise. Use a large spoon to scoop the insides from the skins into a large bowl; discard skins.
Step 3
Add melted butter, the Redpath® Golden Yellow Sugar, bourbon, salt, orange zest, ground ginger, black pepper, and nutmeg to the bowl. With a potato masher or a hand mixer, mash the sweet potatoes until the desired consistency is reached.
Step 4
Spread the mashed sweet potatoes into the greased casserole dish. Evenly top the sweet potatoes with the spiced brown sugar-pecan topping.
Step 5
Place into the preheated oven and bake until the pecans are caramelized and fragrant and the filling is bubbling around the edges; 35 to 40 minutes.
