This is my new favorite way to prepare sweet potatoes. This recipe comes from the November 2012 issue of Bon Appétit. I’ve simply adapted some of the proportions.

Ingredients

3 to 4 medium red-skinned sweet potatoes, peeled, cut into 2½-inch pieces
3 tbsp. unsalted butter, divided
1 tbsp. extra-virgin olive oil
3/4 cup strong hot coffee
4½ tbsp. pure maple syrup
1½ tbsp. dark brown sugar
1/4 tsp. espresso powder
1/4 cup bourbon
1/4 cup chopped smoked or toasted almonds
Kosher salt and freshly ground black pepper

Preparation

1. In a large bowl, toss sweet potatoes with approximately 2 tablespoons melted butter and 1 tablespoon olive oil. Season with salt and pepper.
2. Arrange sweet potatoes in a single layer on a large rimmed baking sheet lined with parchment paper. Roast in the oven at 425°F, until the potatoes are tender and start to turn golden brown and crisp around the edges, about 30 to 35 minutes.
3. Stir coffee, maple syrup, sugar and espresso powder in a small saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil. Cook until thickened and reduced by half, about 6 to 7 minutes.
4. Remove syrup from heat, and add bourbon and 1 tablespoon butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, about 35 to 40 minutes. Season with salt and pepper.
5. Transfer potatoes to a serving platter. Drizzle with warm sauce and sprinkle with chopped almonds.