Ingredients:

  • 3 pounds sweet potatoes, peeled and cut into 1-inch cubes (approximately 1.36 kg)
  • 2 tablespoons olive oil (30 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • ½ cup (1 stick) unsalted butter (113 g)
  • ½ cup packed light brown sugar (100 g)
  • ¼ cup bourbon (60 ml)
  • 2 tablespoons maple syrup (30 ml)
  • 1 teaspoon ground cinnamon (5 ml)
  • ½ teaspoon ground nutmeg (2.5 ml)
  • ¼ teaspoon salt (1.25 ml)
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper on the baking sheet.
  2. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. While sweet potatoes are roasting, melt butter in a large skillet over medium heat. Stir in brown sugar, bourbon, maple syrup, cinnamon, nutmeg, salt, and cayenne pepper (if using).
  4. Bring the glaze to a simmer, stirring constantly, until the sugar is dissolved and the glaze has thickened slightly (about 3-5 minutes).
  5. Add the roasted sweet potatoes to the skillet with the glaze. Gently toss to coat evenly.
  6. Continue to cook over medium-low heat, stirring occasionally, until the glaze has thickened and the sweet potatoes are nicely glazed (about 5-10 minutes).
  7. Transfer to a serving dish and serve hot.