Made on Thanskgiving 2013. A recipe to be treasured. From Bon Appetit, Nov. 2013.
Sweet Potatoes with Maple and Bourbon
1 1/2 cups strong hot coffee
9 tablespoons pure maple syrup
3 tablespoons (packed) dark brown sugar
1/2 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
1/2 cup chopped smoked almonds (or toasted almonds)
Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to 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
