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Thanksgiving: Candied Sweet Potatoes with Bourbon

Source of Recipe


Food & Wine, November 2016



List of Ingredients



• 6 Tbsp unsalted butter
  
• 3 pounds sweet potatoes, peeled and cut into 1½-inch pieces
  
• ¾ cup packed dark brown sugar
  
• ¼ cup fresh apple cider
  
• 3 Tbsp bourbon
  
• Kosher salt
  






Instructions



1. Preheat the oven to 400°F. Grease a 9- x 13-inch glass or ceramic baking dish with 1 tablespoon of the butter. In a large saucepan of salted boiling water, blanch the sweet potatoes until barely tender, 8 to 10 minutes. Drain well. Spread them in the prepared baking dish in an even layer.
   
   
2. In a small saucepan, melt the remaining 5 tablespoons of butter with the brown sugar. Whisk in the cider and bourbon, season with salt and bring to a boil. Cook over moderately high heat, stirring, until the sugar dissolves, 1 to 2 minutes. Pour the mixture over the sweet potatoes and gently stir to coat.
   
   
3. Bake the sweet potatoes until tender and the sauce is syrupy, 35 to 40 minutes.
   
   Serves 8
   
   
   • Make-Ahead:
   The recipe can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before baking.