Recipe by Joanne Bruno
As a firm believer in the idea that vegetables never need to be smothered in butter and sugarto be palatable, I usually try to bring healthy and delicious veggie-full dishes to holidays and family functions to win over all of the skeptics in my life. And then there were these sweet potatoes, which, being smothered in a maple espresso bourbon sauce, are quite the indulgence yet are worth every calorie.
I may or may not have eaten half a batch on Thanksgiving and am still ruing the fact that I didn’t keep them all to myself.
Joanne Bruno is a food writer and third year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well With Others
Calories per serving: 96 per serving
Prep time: 50 minutes
Cooking time: 35 minutes
Total time: 1 hour 25 minutes
1 1/2 cups strong hot coffee
9 tbsp pure maple syrup
3 tbsp dark brown sugar
1/2 tsp instant espresso powder
1/3 cup bourbon
2 tbsp butter
2 tbs olive oil
kosher salt and freshly ground black pepper
5 lb red-skinned sweet potatoes, peeled and cut into 2 1/2-3 inch pieces
1. Stir coffee, maple syrup, sugar and espresso powder 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.
2. Remove the syrup from the heat and add the bourbon and 2 tbsp butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes. Season to taste with salt and pepper.
3. Arrange racks in the upper and lower third of the oven and preheat to 425. Toss potatoes with olive oil and season with salt and pepper. Divide potatoes between two large baking sheets and roast, turning potatoes and rotating baking sheets halfway through, until the potatoes are tender, about 30-35 minutes.
4. Toss potatoes with the sauce and transfer to a serving platter.