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Candied Sweet Potatoes
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, copyright 2007
Yield: Makes about 8 servings
 Ingredients
8 large sweet potatoes, peeled, halved crosswise and each half quartered
2 cups light brown sugar
1 cup water
1 cup orange juice
½ vanilla bean , cut and scraped
1 tablespoon orange zest
1 teaspoon ground cinnamom
½ teaspoon salt
½ cup burbon
2 tablespoons butter
Directions - Combine the potatoes, sugar, water, orange juice, vanilla bean, orange zest,
cinnamon abd salt in a large heavy pot and bring to a simmer.
- Cover the pot
and cook, stirring occasionally, until the potatoes are tender, about 45 minutes
to 1 hour.
- Remove the tender potatoes from the pot, and place in a casserole dish.
- Return the pot to the stove, and cook over medium high heat.
- Add the bourbon to
the pot, and continue cooking the sauce until reduced by half, about 4 to 5 minutes
minutes.
- Swirl the cold butter into the hot sauce, and pour it over the cooked
potatoes.
- Serve immediately
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