Step 1: Preheat oven to 425°F. Lightly grease a large rimmed baking sheet.
Step 2: Whisk together melted butter, Whiskey Barrel Smoked Sugar, bourbon, maple syrup, cinnamon, smoked paprika, Whiskey Barrel Smoked Sea Salt, black pepper, nutmeg, cayenne, and vanilla.
Step 3: Place sweet potatoes in a large bowl. Pour about ¾ of the bourbon glaze over the potatoes and toss until evenly coated.
Step 4: Spread the potatoes in a single layer on the baking sheet. Roast for 20 minutes, turn, then roast for another 10–15 minutes until tender and caramelized.
Step 5: Toss the pecans with the remaining bourbon glaze. Add to the sweet potatoes and roast for another 7–10 minutes, until the pecans are toasted and the glaze is bubbling and sticky.
Step 6: Remove from the oven and toss with 1 tablespoon butter for a rich, glossy finish. Add a light sprinkle of Whiskey Barrel Smoked Sea Salt before serving, if desired.