To roast sweet potatoes: 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.
Heat oven to 350 degrees F. Lightly oil a 2 quart or 9x13 casserole dish with cooking spray. Set aside.
In a food processor with the blade attachment, add sweet potatoes, bourbon, evaporated milk, ⅓ cup light brown sugar, ¼ cup melted butter, vanilla extract, 1 and ½ teaspoons cinnamon, cloves and eggs. Process on low until completely smooth and pureed. Set aside.
In a small bowl, make the crumb topping by adding all-purpose flour, ½ cup light brown sugar, ¼ cup melted butter, ½ teaspoon cinnamon and salt. Stir with a spoon until combined. It will be thick and crumbly. Add ½ cup pecans and coat with the mixture.
Pour in the sweet potato puree into the lightly oiled casserole dish. Smooth with a spatula as needed. Sprinkle the pecan crumble evenly over the sweet potato. Add remaining ½ cup pecans.
Bake at 350 degrees for 15-20 minutes. The casserole is ready when it starts to pull away at the sides and the crumb is golden. Let rest for 5 minutes before serving.
Bourbon: Use a bourbon that you would enjoy drinking. I use Maker's Mark because I like the taste of it and it is not as high-proof as other bourbons.
Don't have a food processor? Use a hand-mixer on low and whip the ingredients together until smooth and fluffy.
Make in advance: To cut down on prep time, you can roast sweet potatoes 2-3 days in advance. Refrigerate until ready to use. The sweet potato filling can be made up to 2 days in advance. I recommend making the crumb topping the day of.
Leftovers and reheating: Keep leftovers refrigerate for 3-4 days. I usually reheat in the microwave but you can also reheat in the oven at 325 until warmed through.