Bourbon Sweet Potato Gratin with a Bacon Pecan Crumble

3 Yams, peeled and sliced thin

1 Tbsp Cumin Spice Sea Salt

2 Tbsp Sweet Cream Butter EVOO 1 Onion, diced small 2 cloves Garlic, minced

3 Tbsp Bourbon 1 ½ cups Half & Half 1 Tbsp Roasted Coffee Rub


¼ cup Sweet Cream Butter EVOO

¼ cup Maple Syrup

1 Tbsp Bourbon

½ cup Flour

1 cup Chopped Pecans

1 cup Crumbled Bacon (slightly undercooked)

  1. Preheat the oven to 350°F.

  2. Arrange the potato slices in an 8x8 baking dish. Season liberally with cumin spice sea salt and set aside.

  3. Heat the olive oil in a large sauté skillet. Add the onions and garlic and cook until soft.

  4. Deglaze the pan by adding the cold bourbon and allow to cook-off. Add the half & half and coffee rub and cook until hot and bubbly, about 5 minutes. Pour the hot mixture over the potatoes and set aside.

  5. Make the crumble by combining all of the crumble ingredients and stirring together with a fork.

  6. Scatter the crumble atop the potatoes and transfer to the oven.

  7. Bake until the potatoes are cooked throughout, 40-45 minutes.

  8. Serve warm and enjoy!

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