Roast cut + seasoned sweet potatoes in a 400 degree oven for 45 minutes.
While they are roasting, prepare the wet mixture. Once sweet potatoes are done, reduce heat to 350 degrees.
In a large bowl, whisk together the eggs, brown sugar, maple syrup, milk, 2 tbsp melted unsalted butter, cinnamon, vanilla, bourbon, 1/2 tsp kosher salt + 1/8 tsp black pepper.
When the potatoes are done, mash until smooth and pour in the wet mixture. Stir until combined.
Pour into a 8x11 buttered casserole dish.
Meanwhile, in a small pan over medium heat, melt 1 tbsp of butter. Add your pecans, a pinch of salt, and cayenne pepper. Toast on low heat, stirring occasionally, for 5 minutes.
Sprinkle pecans over casserole.
Bake in the 350 degree oven for 30-35 minutes and enjoy!