Bourbon Sweet Potato Gratin with a Bacon Pecan Crumble
For the Yams
3 Yams, peeled and sliced thin
1 Tbsp Cumin Spice Sea Salt
2 Tbsp Sweet Cream Butter Olive Oil
1 Onion, diced small
2 Cloves Garlic, minced
3 Tbsp Bourbon, chilled
1 1/2 cups Half & Half
For the Crumble
1/4 cup Sweet Cream Butter Olive Oil
1/4 cup Maple Syrup
1 Tbsp Bourbon
1/2 cup Flour
1 cup Pecans, chopped
1 cup Bacon, crumbled (slightly undercooked)
Preheat the oven to 350°F.
Arrange the yams in an 8x8 baking dish. Season liberally with cumin spice sea salt and set aside.
Heat the olive oil in a large sauté skillet. Add the onions and garlic and cook until soft.
Deglaze the pan by adding the cold bourbon and allow to cook-off. Add the half & half and roasted coffee rub and cook until hot and bubbly, about 5 minutes. Pour the hot mixture over the yams and set aside.
Make the crumble by combining all of the crumble ingredients and stirring together with a fork.
Scatter the crumble atop the yams and transfer to the oven.
Bake until the yams are cooked throughout, 40-45 minutes.
Serve warm and enjoy!