Candied Purple Sweet Potatoes

• servings: 6 servings

Ingredients

4 3"-long cinnamon sticks

4 whole star anise

3 whole cloves

3 lb. purple sweet potatoes (about 3 very large or 6 medium), peeled, cut into 1"–2" pieces

1½ cups (packed) light brown sugar

4 Tbsp. unsalted butter, melted

2 Tbsp. bourbon or water

2 Tbsp. fresh lemon juice

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Directions

Place a rack in middle of oven; preheat to 350°. Scatter four 3"-long cinnamon sticks, 4 whole star anise, 3 whole cloves, and 3 lb. purple sweet potatoes (about 3 very large or 6 medium), peeled, cut into 1"–2" pieces, in a 13x9" ceramic or glass baking dish.

Whisk 1½ cups (packed) light brown sugar, 4 Tbsp. unsalted butter, melted, 2 Tbsp. bourbon or water, 2 Tbsp. fresh lemon juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until smooth. Pour over sweet potato mixture and toss to coat. Tightly cover baking dish with foil and bake until sweet potatoes are very tender and sauce is thickened to a glossy syrup, 1 hour and 45 minutes to 2 hours. Uncover and let cool slightly before serving.