There is a reason why some dishes remain classics when it comes to holiday recipes. This is our standby potato dish for the holidays. Combining the rich flavors of bourbon, our barrel-aged maple syrup and butter, this dish is one you'll want to double to serve the entire crowd.
Ingredients:
- 1 1/2 cups strong coffee, brewed from our Pappy Van Winkle Bourbon Barrel-Aged Coffee beans
- 9 tablespoons Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup
- 3 tablespoons (packed) dark brown sugar
- 1/3 cup bourbon
- 9 tablespoons unsalted butter, divided
- Kosher salt and freshly ground black pepper
- 5 pounds red-skinned sweet potatoes (about 8 medium), peeled and cubed
- 3 tablespoons olive oil
- 1/2 cup chopped toasted almonds or pecans
Instructions:
- Stir coffee, maple syrup, and brown sugar in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
- Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 2 days ahead. Cover; chill. Rewarm before serving.
- Arrange racks in upper and lower thirds of oven; preheat to 425°. Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes. DO AHEAD: Potatoes can be roasted 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
- Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce along-side for those who want more.
