Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves.
Bring mixture to boil and cook until reduced by half 6-7 minutes.
Remove pan from heat and add bourbon and butter.
Return pan to heat and reduce heat to medium, simmer for 40-45 minutes, until mixture is thick. This will thicken as it cools.
Set aside.
Sweet Potato:
Preheat oven to 350 degrees.
Butter a 13 x 9” baking dish.
In a stockpot add sweet potatoes and enough water to cover and boil cooking about 12 minutes, or until easily pierced with a fork.
Drain and return to pan, mashing sweet potatoes until smooth. (An immersion blender or a regular blender is a great way to mash potatoes).
Once mashed add eggs and glaze stirring until evenly blended.
Top with butter pieces and pecan pieces.
Cook for 1hour.
Let stand for at least 15 minutes before serving
Notes
Bonus: Before baking you can wrap dish in foil and freeze up to a week ahead of time. When ready to serve bring to room temperature and bake according to directions.