Anthony Bourdain and Laurie Woolever’s Candied Sweet Potatoes with Bourbon

Ingredients

• 6 tablespoons unsalted butter (3 ounces), divided
• 3 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 10 cups)
• 3/4 cup packed dark brown sugar
• 1/4 cup apple cider
• 3 tablespoons (1 1/2 ounces) bourbon
• 1/4 teaspoon kosher salt

Steps

1. Preheat oven to 400°F. Grease a 13- x 9-inch baking dish with 1 tablespoon butter. Bring a large pot of salted water to a boil over medium-high. Boil sweet potatoes, stirring occasionally, until barely tender, 8 to 10 minutes. Drain potatoes, and transfer to prepared baking dish.
2. Meanwhile, combine brown sugar and remaining 5 tablespoons butter in a small saucepan; cook over medium, stirring often, until butter is melted, about 2 minutes. Whisk in cider, bourbon, and salt. Bring to a boil over medium, and cook, stirring often, until sugar dissolves, 1 to 2 minutes. Pour sugar mixture over sweet potatoes, and toss to coat; spread evenly in baking dish.
3. Bake in preheated oven until sweet potatoes are tender and sauce has thickened to a syrupy consistency, 35 to 40 minutes. Serve hot.