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

Crumble

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!