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Ingredients
- 3 Med sweet potatoes
- 1/2 tsp cinnamon
- 1/8 tsp allspice
- 1 1/2 sticks butter
- 3/4 cup brown sugar
- 3 Tbsp maple syrup
- 2 tsp bourbon
Preparation
Step 1
Preheat your oven to 300 and butter a 13x9 very well with soft butter.
Put the sweet potatoes into a large pot and cover with cold water. Bring to a boil and cook for 10 minutes, or until you can just pierce the slices with a fork. Immediately pour the slices into a strainer and set aside to drain.
While the potatoes are cooking, make the sauce by combining the butter, brown sugar, maple syrup, and spices in a small saucepan.
Stirring constantly, bring the mixture to a boil over medium heat. Cook for three minutes more after it starts to boil, then remove from the heat.
Very carefully stir in the bourbon (it will bubble vigorously). Now all you have to do is assemble!
Place the sliced potatoes in the prepared 13x9 in a single layer. You do not want them to overlap at all. If there are spaces between your potatoes, that's okay. Funny story: all of my glass and ceramic baking dishes are in storage still, so I used these two smaller pans. Whatever works for you.
Pour the caramel mixture over the sweet potatoes. You want there to be caramel on top of each potato but otherwise no finesse is needed here.
While the potatoes are baking, the caramel will boil and darken. It's okay. Everything will turn out great. This is why you want to use a glass or ceramic pan- if you use metal, I can't promise the caramel won't burn.
Bake the potatoes for 1 hour at 300. Then turn the oven up to 325 and bake another 20-30 minutes.