Servings: 8
Preheat: 375°
Prep Time: 15 min
Cook Time: 1 hr
Source: Gourmet
November 1999
Ingredients
3 lb large sweet potatoes, peeled and halved crosswise (garnet “”yams”” work best)
1 cup packed light brown sugar
1/2 stick unsalted butter
1/4 cup water
1/4 teaspoon salt
1/4 to 1/3 cup bourbon
Directions
Active time: 15 min Start to finish: 1 1/4 hr.
Preheat oven to 375°F.
Cut each potato half lengthwise into fourths. Steam potatoes on a steamer rack set over boiling water, covered, until just tender, 10 to 15 minutes, then cool, uncovered. Transfer to a buttered 3-quart shallow baking dish.
Simmer brown sugar, butter, water, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes. Stir in bourbon to taste. Drizzle syrup over potatoes and bake in middle of oven, basting occasionally, until syrup is thickened, about 1 1/4 hours.
Cooks’ note:
• Sweet potatoes may be made 1 day ahead and chilled, covered. Reheat before serving.