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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

1. Combine the potatoes, sugar, water, orange juice, vanilla bean, orange zest, cinnamon abd salt in a large heavy pot and bring to a simmer.
2. Cover the pot and cook, stirring occasionally, until the potatoes are tender, about 45 minutes to 1 hour.
3. Remove the tender potatoes from the pot, and place in a casserole dish.
4. Return the pot to the stove, and cook over medium high heat.
5. Add the bourbon to the pot, and continue cooking the sauce until reduced by half, about 4 to 5 minutes minutes.
6. Swirl the cold butter into the hot sauce, and pour it over the cooked potatoes.
7. Serve immediately