Maple-glazed Sweet Potatoes

Maple Glazed Sweet Potatoes

4 pounds sweet potatoes (about 7 large)

1/2 cup pure maple syrup

4 tablespoons butter or margarine

2 tablespoons brown sugar

3 tablespoons bourbon or orange juice

1/2 teaspoon salt and freshly ground pepper

Cover the potatoes with water and bring to a boil. Cover and simmer until cooked but slightly firm, about 25 minutes. Drain. Refrigerate for 2 hours or up to 2 days.

Bring the maple syrup, butter, brown sugar and bourbon to a boil. Reduce heat and simmer for 30 minutes, until thickened. Stir in the salt and pepper.

Adjust a rack to the upper third and preheat the oven to 375F. Lightly grease a shallow 2-quart baking dish. Peel the potatoes and slice 1/2 inch thick. Arrange slices, overlapping, in the prepared dish. Pour the maple syrup mixture over the potatoes.

Bake for 30 minutes or until hot. If desired, broil for 2—3 minutes or until lightly browned. Let sit for 15 minutes.

Preparation Time: 5 minutes plus chilling and standing
Cooking Time: 1 hour
Serves 10 to 12

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