These tender, colorful coins are covered in a mixture of butter, brown sugar, maple syrup, spices, and a splash of bourbon. It's the sweetest side we ever did see.
Ingreadient
- 3 lb. sweet potatoes (about 5 medium), peeled and cut into 1/2-inch thick rounds
- 1/2 c. light brown sugar
- 6 Tbsp. unsalted butter, melted
- 1/4 c. maple syrup
- 1 1/2 tsp. kosher salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- Pinch of nutmeg
- 2 tsp. bourbon (optional)
Direction
- Preheat the oven to 400ºF. In a large bowl, whisk together the brown sugar, butter, maple syrup, 1 tablespoon of water, salt, cinnamon, ginger, and nutmeg, plus bourbon, if using. Add the sweet potatoes to the the sugar mixture and toss to coat. Pour into a 13-by-9-inch casserole dish. Spread the potatoes into an even layer and pour any leftover sugar mixture over them.
- Bake the sweet potatoes until tender and the sauce thickens into a glaze, 45 to 60 minutes, stirring every 15 minutes. Let cool for 10 minutes before serving.
