Candied Sweet Potatoes

By exdircomp

Ingredients

• 4 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 5 tablespoons butter
• 2/3 cup golden brown sugar, packed
• 2 tablespoons Agave syrup or honey or maple syrup or molasses
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of ground ginger
• 1/2 teaspoon salt
• zest and juice of orange to equal 3/4 cup juice
• 1/4 to 1/3 cup bourbon
• Optional Toppings
• 2 cups marshmallows, cut into small cubes
• 1/2 cup pecans, chopped
• Coconut flakes

Details

Servings 8

Preparation

Step 1

Preheat oven to 375°F. Roast Potatoes until 50% done. Peel potatoes and cut into 1 inch rounds. Place potatoes in 13x9x2-inch glass baking dish.
Pour the orange juice into a corner of the dish. It should create a 1/4-inch layer of liquid. Bake the potatoes for 30 minutes, stirring every 10 minutes, to glaze and check for doneness. Once they can be pierced easily with a fork, remove from the oven.

Combine butter, sugar, cinnamon, nutmeg, ginger syrup and orange zest and salt in small saucepan over medium heat. Bring to boil and stir until sugar dissolves. Reduce by a third. (It should coat a spoon) Add bourbon and pecans. Pour mixture over sweet potatoes and toss to coat. Cover dish well with foil. Bake for approximately 45 minutes basting occasionally. Remove from oven and cover top evenly with Coconutflakes and marshmallows. Return to oven and bake until marshmallows are golden brown.