Boil Sweet Potatoes: Bring a large pot of salted water to a rolling boil. Add the cubed sweet potatoes and cook for 15-20 minutes until they're fork-tender. Drain them and mash with butter, heavy cream, salt, and pepper until perfectly smooth. Keep it warm.

Prepare Meatball Mixture: In a spacious bowl, combine the ground pork, breadcrumbs, finely grated onion, minced garlic, smoked paprika, dried sage, salt, pepper, and the beaten egg. Mix gently until just combined, then shape into 16-20 meatballs, about 1.5 inches in diameter.

Brown the Meatballs: Heat a large skillet over medium-high heat and drizzle in some oil. Add the meatballs and brown them on all sides for approximately 6-8 minutes. Once browned, transfer them to a plate and set aside.

Make the Sauce: In the same skillet, carefully pour in the bourbon and let it simmer for about 30 seconds to burn off some alcohol. Add in the maple syrup, soy sauce, Dijon mustard, chicken broth, and tomato paste. Whisk it all together and bring it to a delightful boil.

Simmer with Meatballs: Reduce the heat to low and return the meatballs to the skillet. Allow them to simmer for 10-12 minutes, turning occasionally, until they are cooked through and the sauce thickens beautifully.

Serve It Up: Plate a generous portion of sweet potato mash, top it with the succulent meatballs, and drizzle over the luscious bourbon-maple sauce. Feel free to garnish with fresh sage or parsley for an extra touch of warmth!