Prepare the Sweet Potato Mash: Boil peeled, cubed sweet potatoes until very fork-tender, 15-20 mins. Drain and reserve 1/2 cup potato water. Mash potatoes with butter, heavy cream, salt, nutmeg (if using), and potato water as needed for smoothness. Keep warm.

Mix the Pork Meatballs: Gently combine ground pork, Panko breadcrumbs, 2 tbsp fresh parsley, beaten egg, garlic powder, onion powder, dried thyme, kosher salt, and pepper with clean hands. Do not overmix.

Shape the Meatballs: Roll the meat mixture into approximately 1.5-inch to 2-inch balls.

Sear the Meatballs: Heat olive oil in a large skillet over medium-high heat. Sear the meatballs until golden-brown on all sides, 8-10 mins. Remove to a plate. Drain excess grease, leaving 1 tbsp pork fat in the pan.

Prepare the Bourbon-Maple Sauce: Carefully add bourbon to the skillet to deglaze, scraping up browned bits. Simmer 1-2 mins to reduce. Add maple syrup, butter, salt, and pepper. Whisk until smooth and simmer 3-5 mins until slightly thickened and ultra glossy.

Finish the Meatballs: Return seared meatballs and any accumulated juices to the skillet. Baste and completely drenched and saturate meatballs in the Bourbon-Maple sauce. Simmer 3-5 mins, turning occasionally, until meatballs are cooked through and glaze is thick and sticky.

Verify Temperature: Verify that the meatballs have reached an internal temperature of 160°F (71°C) with a meat thermometer.

Assemble and Serve: Start with a generous scoop of sweet potato mash in a single rustic stoneware bowl. Nestle glazed pork meatballs naturally on the mash. Drizzle remaining ultra shiny Bourbon-Maple sauce from the skillet. Garnish with a final, vibrant sprinkle of fresh chopped parsley.