The humble sweet potato is often forgotten until the winter holidays, but it pairs well as a side dish for many fall dishes like roast pork, pork chops or roasted chicken.
6 sweet potatoes
1 cup packed brown sugar
1/4 cup bourbon
4 tablespoons butter
Zest of 1 orange, grated
Preheat oven to 400°F.
Scrub sweet potatoes and place on baking sheet. Pierce each potato with tip of knife. Bake for 1 hour. Remove from oven and allow to cool.
When cool enough to handle, peel the potatoes and cut into ½-inch thick slices. Place in buttered shallow baking dish.
Preheat the oven to 350°.
In a small saucepan over moderate heat, whisk together the brown sugar and the bourbon until surgar dissolves. Add the butter and grated orange zest, and stir until butter is melted.
Pour glaze over the potatoes and bake uncovered for 15 to 20 minutes, until potatoes are glazed and heated through. About midway through baking, baste the potatoes with glaze, once more.