Melt the butter in a saucepan over low heat.

Continue to cook, stirring frequently, until the butter browns and smells nutty.

Remove from heat, stir in the maple syrup, then immediately add the bourbon.

Return to low heat and simmer until the alcohol is cooked off.

Add the heavy cream and bring to a gentle simmer.

Whisk in the miso paste by pressing it through a small sieve, or pre-dilute with a few spoonfuls of warm cream and stir it in.

Remove from heat and add grated Pecorino Romano, thyme leaves, black pepper, and salt to taste.

Set aside.

Peel the sweet potatoes and slice into 2 mm thick rounds using a mandolin.

Add to a large mixing bowl and season with salt.

Pour the warm cream mixture over the slices and gently toss to coat evenly.

Grease a 12-inch round baking dish with neutral oil spray.

Arrange the sweet potato slices vertically in a tight, circular pattern, filling the dish completely.

Nestle a sprig of thyme on top, then cover with foil or a lid.

Bake at 400°F for 45 minutes to 1 hour, or until the potatoes are very tender.

Remove foil and discard the thyme sprig.

Brush the tops of the potatoes with any butter that has pooled at the bottom of the dish.

Return to the oven at 425°F and bake uncovered until the tops are golden brown and slightly crisp.

Add goat cheese and crème fraîche to a food processor.

Blend until silky smooth.

Transfer to the fridge until ready to use.

Toast the chopped pecans in a dry pan over medium-high heat until fragrant.

Add butter and stir to melt.

Add sage leaves and cook until lightly crisp, stirring frequently.

Add brown sugar, reduce heat to medium, and stir until melted and bubbling.

Spread onto a baking sheet to cool and crisp.

Let the scalloped sweet potatoes cool for at least 20 minutes.

Top with generous spoonfuls of whipped goat cheese.

Scatter candied pecans and sprinkle with fresh chopped chives.

Serve warm.