- 6 tablespoons unsalted butter
- 3 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
- 3/4 cup packed dark brown sugar
- 1/4 cup fresh apple cider
- 3 tablespoons bourbon
- Kosher salt
How to make this recipe
Preheat the oven to 400°. Grease a 9-by-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.
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.
Bake the sweet potatoes until tender and the sauce is syrupy, 35 to 40 minutes.
The recipe can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before baking.