Ingredients:

  • 3 pounds (1.36 kg) sweet potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup (60 ml) water
  • 1/2 cup (113g) unsalted butter, cut into cubes
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (60 ml) bourbon (optional)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground ginger

Instructions:

  1. Peel and cube the sweet potatoes. Place them in a large pot with water.
  2. Bring the water to a boil, then reduce heat to medium, cover, and simmer for 10-15 minutes, or until the sweet potatoes are slightly tender but still firm. Drain well.
  3. In a large skillet or Dutch oven, melt the butter over medium heat.
  4. Stir in the brown sugar, bourbon (if using), cinnamon, nutmeg, salt and ginger. Cook, stirring constantly, until the sugar is dissolved and the mixture is smooth and glossy.
  5. Add the par-boiled sweet potatoes to the skillet. Gently toss to coat them evenly with the glaze.
  6. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes are tender and the glaze has thickened. Stir occasionally to prevent sticking.
  7. Serve hot, spooning the glaze over the sweet potatoes.