Preheat the oven to 400 F. Poke a few holes in the potatoes. Place on a baking sheet and roast at 400 for 45 minutes to an hour. The sweet potatoes are ready when soft and oozing syrup.
In a food processor, add sweet potatoes, bourbon, evaporated milk, light brown sugar, butter, vanilla extract, cinnamon, cloves and eggs. Process on low until completely smooth and pureed. Set aside.
Add sweet potato mixture to a baking dish. Top with the pecan crumble. Bake at 350F for 15-20 minutes, until the crumb is golden.
Let rest 5 minutes before enjoying. Enjoy as a Thanksgiving side or dessert. Goes well with a big scoop of vanilla ice cream on top.