RECIPE: Candied Sweet Potatoes with Bourbon

Candied Sweet Potatoes
Serves 8

3 lb large sweet potatoes, peeled
2/3 cup packed light brown sugar
1/2 stick unsalted butter
1/4 cup water
1/4 teaspoon salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of ground ginger
1/4 to 1/3 cup bourbon
2 cups marshmallows

Preheat oven to 375°F. Cut each potato half lengthwise into fourths. Steam potatoes on a steamer rack set over boiling water, covered, until just tender, 10 to 15 minutes, then cool, uncovered. Transfer to a buttered 3-quart shallow baking dish.

Simmer brown sugar, butter, water, cinnamon, nutmeg, ginger, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes. Stir in bourbon to taste. Drizzle syrup over potatoes and bake in middle of oven, basting occasionally, until syrup is thickened, about 1 1/4 hours.

Bake at 350°F for 20 minutes or until marshmallows are lightly browned.

• May be made without the marshmallows 1 day ahead and chilled, covered. Reheated and then add marshmallows and baked