1 1/2 cups coffee, strong and hot
9 tablespoons pure maple syrup
3 tablespoons dark brown sugar, packed
1/2 teaspoon instant espresso powder
1/3 cup bourbon
9 tablespoons unsalted butter, divided
kosher salt, to taste
ground black pepper, to taste
5 pounds of red-skinned sweet potatoes, peeled and cut into 2-1/2-3-inch pieces
3 tablespoons olive oil
1/2 cup smoked or toasted almonds, chopped
1 In a medium saucepan over medium-high heat, stir in the hot coffee, maple syrup, brown sugar, and espresso powder until the sugar dissolves, about 5 to 7 minutes.
2 Bring the coffee mixture to a boil and cook until it is thickened and reduced by half, about 15 to 20 minutes.
3 Transfer the sauce from the heat.
4 Add the bourbon and 2 tablespoons of butter to the sauce.
5 Reduce the heat to medium and simmer until the sauce is reduced to about 3/4 cup and is thick enough to coat the back of a spoon but is not sticky, for about 40 to 45 minutes.
6 Season the sauce with salt and pepper.
7 Cover and refrigerate to thicken the sauce, for at least 8 hours and up to two days.
8 Arrange the racks in the upper and lower thirds of the oven.
9 Preheat the oven to 425 degrees F.
10 In a small saucepan, melt the remaining butter.
11 Pour the melted butter into a large bowl.
12 Add the sweet potatoes and the oil, and season with salt and pepper.
13 Divide the potato mixture between two large rimmed baking sheets.
14 Roast, turning the potatoes often and rotating the sheets halfway through until the potatoes are tender and start to turn golden-brown and crisp around the edges, about 30 to 35 minutes.
15 In a small saucepan, rewarm the chilled sauce, for about 5 to 7 minutes.
16 Transfer the potatoes to a serving platter. Drizzle some of the warm sauce over the potatoes and sprinkle with the almonds.
17 Serve with more of the warmed sauce.
Time: 9 hours 40 minutes
Yield: 9 servings