Sweet potatoes

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4 pounds sweet potatoes, unpeeled

4 tablespoons unsalted butter, melted

2 tablespoons Grand Marnier

1 tablespoon packed light brown sugar

1½ teaspoons table salt

1 teaspoon grated orange zest

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Topping

⅔ cup all-purpose flour

⅓ cup packed light brown sugar

¼ teaspoon table salt

⅛ teaspoon cayenne pepper

4 tablespoons unsalted butter, melted

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1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil. Poke potatoes several times with paring knife and space evenly on prepared sheet. Bake until potatoes are very tender and can be easily squeezed with tongs, 1¼ to 1½ hours. Let potatoes sit until cool enough to handle, at least 20 minutes.

2. Remove and discard potato peels. Transfer potato flesh to large bowl and mash with potato masher until smooth. Stir in melted butter, Grand Marnier, sugar, salt, and orange zest. Transfer potato mixture to 8-inch square baking dish and spread into even layer with rubber spatula.

3. FOR THE TOPPING: Whisk flour, brown sugar, salt, and cayenne together in bowl until fully combined. Stir in melted butter until mixture forms clumps. Break into pea-size pieces and distribute evenly over sweet potato mixture.

4. Bake until topping is fragrant and darkened slightly in color and potatoes are hot, 25 to 30 minutes. Let cool for 25 minutes before serving.