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.
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
- In a large bowl, toss sweet potatoes with approximately 2 tablespoons melted butter and 1 tablespoon olive oil. Season with salt and pepper.
- 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.
- 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.
- 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.
- Transfer potatoes to a serving platter. Drizzle with warm sauce and sprinkle with chopped almonds.