Preheat oven to 425 degrees F. Prick sweet potatoes with a fork and in a baking pan, bake in middle of oven until tender, about 1 hour. When just cool enough to handle, peel potatoes and transfer half to a food processor.
Add bourbon and 6 tablespoons butter and puree for 30 seconds. Transfer puree to a large bowl. Puree remaining potatoes in food processor until completely smooth and transfer to bowl. Stir puree until combined well and season with salt and pepper.
Transfer puree to a two quart gratin dish or other shallow baking dish.
Reduce temperature to 325 degrees F. In a shallow baking pan, spread pecans in one layer and bake in middle of oven until fragrant, about 10 minutes. Toss hot pecans with remaining two tablespoons butter and coarse salt. Arrange pecans on top of puree and sprinkle with brown sugar. Bake puree in upper third of oven until heated through and pecans are slightly browned, about 30 minutes.
Ingredients:
