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+ servings

Sweet Potatoes with Bourbon Red-Eye Glaze


  • 1 ½ cups strong hot coffee
  • ½ cup maple syrup
  • 3 Tbsp packed organic dark brown sugar (or natural sugar)
  • ½ tsp instant espresso powder
  • 2 Tbsp butter
  • cup bourbon
  • 5 pounds red-skinned sweet potatoes (about 8 medium, peeled, cut into 2 ½"-3" pieces)
  • 3-4 Tbsp olive oil (or coconut oil)
  • sea salt and freshly ground black pepper
  • ½ cup chopped smoked almonds (or toasted almonds)


  • Sauce
  • In a medium saucepan over medium heat add the coffee, maple syrup, brown sugar, and espresso powder (see the recipe's notes .. if you have a wide saucepan, now would be a good time to use it)
  • Heat, stirring periodically until the sugar has dissolved.
  • Bring the mix to a boil and continue to cook until the sauce has thickened and reduced by half (~ 8-10 minutes)
  • Reduce the heat to low, add the bourbon and butter, and simmer until the sauce has been reduced to about 3/4 cup (~ 40-45 min .. less if you're using a wider pan)
  • ** Note: The sauce should be thick enough to coat a spoon, and will thicken more as it cools
  • Season the sauce to taste with salt + pepper.
  • (The sauce can be made up to 2 days ahead. Cover, chill, and re-warm before serving)

  • Sweet Potatoes
  • Preheat the oven to 425°F.
  • Arrange racks in upper and lower thirds of oven
  • In a medium-sized bowl, toss the sweet potatoes with olive oil. Season with a strong pinch of sea salt and freshly ground black pepper.
  • Divide the sweet potatoes between 2 large rimmed baking sheets, and roast, turning them often and rotating sheets halfway through

  • If you'd like to roast the sweet potatoes and drizzle the sauce on just before serving:
  • Roast the sweet potatoes 30-35 minutes. You'll know they're done when they're tender and start to turn golden brown and crisp around the edges
  • (The sweet potatoes can be roasted 4 hours ahead. Let them stand at room temperature and rewarm them before continuing)
  • Transfer sweet potatoes to a serving platter
  • Drizzle some warmed sauce over and sprinkle with almonds.
  • Serve the remaining sauce alongside for those who may want more

  • If you'd like to roast the sweet potatoes and add the sauce while they're baking
  • Roast the sweet potatoes for 20-25 minutes.
  • Remove the baking sheets from the oven.
  • Drizzle the ½ - ¾ of the sauce over the sweet potatoes and gently mix to combine
  • Put the baking trays back in the oven and roast another 10-15 minutes
  • Transfer them to a serving platter and sprinkle with almonds
  • Serve the remaining sauce alongside for those who may want more