Preheat the oven to 375 degrees F.
Cut the potatoes in half and place the sweet potatoes flesh side down on a foil or parchment lined baking sheet and roast for 45-55 minutes. They should be very soft to the touch. Scoop the flesh into a large metal bowl and discard the skins. Using a hand mixer or stand mixer with the paddle attachment, mash the potatoes. Mix in the brown sugar, butter and bourbon until well blended.
Place potato mash in an oven safe baking dish and pour ¼ cup of maple syrup and ½ cup of chopped and toasted pecans or walnuts. Bake on 350 degrees F for 10-15 minutes.
Other toppings are marshmallows or simply sprinkling them with more brown sugar or cinnamon sugar. Bake on 350 degrees F for 10-15 minutes.
If you want a quicker version you can peel and cube the sweet potatoes, then boil them until fork tender. Just be sure to drain them well if you prefer to boil them. Baking them allows the water to cook out and the sugars to caramelize.
6 medium sweet potatoes (approximately 2lbs)
6 tbsp of butter or margarine, room temperature
¼ cup light or dark brown sugar
3 tbsp bourbon