Sweet Potatoes with Bourbon and Maple |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The complex, bittersweet syrup for these roasted sweet potatoes is inspired by Southern redeye gravy. Ingredients:
1 1/2 cups strong hot coffee |
9 tablespoons pure maple syrup |
3 tablespoons (packed) dark brown sugar |
1/2 teaspoons instant espresso powder |
1/3 cup bourbon |
9 tablespoons unsalted butter, divided |
kosher salt and freshly ground black pepper |
5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2 -3 pieces |
3 tablespoons olive oil |
1/2 cup chopped smoked almonds (or toasted almonds) |
Directions:
1. Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
2. Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 2 days ahead. Cover; chill. Rewarm before serving.
3. Arrange racks in upper and lower thirds of oven; preheat to 425°F.1 Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes. DO AHEAD: Potatoes can be roasted 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
4. Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce alongside for those who want more.
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