From the minute I saw this recipe in Bon Appetit (November 2012), I knew I was going to make it for Thanksgiving. I am usually the Sweet Potato/Yams girl – and I usually bring Candied Yams. But I am getting tired of plain ole candied yams. I wanted to step it up this year. And I am really not into the whole marshmellow thing.
The sauce was delicious and soooo easy. I might have also added a splash or two more of bourbon than the recipe calls for. I cant help it. More alcohol, more better right? 🙂
I cant stress how easy this recipe was to make. The hardest part about it is peeling and chopping the sweet potatoes. And even that’s not a big deal.
Get the potatoes all nice and roasted and crispy if possible. So delicious. I could sit down with just the plain roasted sweet potatoes……yum!
You make the sauce separate from roasting the sweet potatoes. Then pour it on right before serving and add the toasted almonds. It is so good – you can really taste the coffee and bourbon flavors. The flavor complements the sweetness of the potatoes.
This makes a perfect side dish anytime, but really glams up the thanksgiving table if I dont say so myself. Here is a pic of our 3 turkeys that my brother Pat made – baked, smoked, and fried……everyone had their favorite type of the night. But they were all so tasty and well-cooked. My brother makes some goodass meat!
Hope everyone had a great Thanksgiving with family and friends!!!
Bourbon and Maple Roasted Sweet Potatoes
Ingredients:
- 1 ½ cups strong hot coffee
- 9 tablespoons pure maple syrup
- 3 tablespoons(packed) dark brown sugar
- ½ teaspoon 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-inch–3-inch pieces
- 3 tablespoons olive oil
- ½ cup chopped smoked almonds (or toasted almonds)
Directions:
- 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.
- 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.)
- Arrange racks in upper and lower thirds of oven; preheat to 425°. 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. You dont have to rewarm before serving since the sauce will be warmed.)
- Toast your almonds (either in oven or in sautee pan on stove)
- Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce along-side for those who want more.
A Sliver Of Each 
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