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Ingredients
- 1 1/2 cups strong hot coffee
- 9 tablespoons pure maple syrup
- 3 tablespoons (packed) dark brown sugar
- 1/2 teaspoons 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"-3" pieces
- 3 tablespoons olive oil
- 1/2 cup chopped smoked almonds (or toasted almonds)
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Preparation
Stir coffee, maple syrup, sugar, and
espresso powder in a medium saucepan
over medium-high heat until sugar
dissolves. Bring mixture to a 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°F.1 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 can
be roasted 4 hours ahead. Let stand at room
temperature. Rewarm before continuing.
Transfer potatoes to a serving platter.
Drizzle some warm sauce over and sprinkle
with almonds; serve remaining sauce alongside
for those who want more.
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