Better than sweet potato casserole and baked with a twist! The brown butter bourbon glaze on these sweet potatoes are a game changer and the figs give it a little something extra.
3 pounds (about 6) sweet potatoes - sliced thin (about 1/4 inch thick), ends removed
Kosher salt and freshly cracked pepper
1 stick salted butter
1 cup brown sugar
1/2 cup bourbon
4-5 fresh figs - quartered
1/2 cup walnuts - roughly chopped
1/4 cup cranberries
Heat oven to 350 degrees. Bring a large pot of water to a boil. When water is boiling, add sweet potatoes and boil for about 6 to 8 minutes or until potatoes are slightly tender - a fork should be able to go through them but not easily. Drain the potatoes, line them in a 9x13 baking dish, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Heat a sauté pan over medium heat, add the butter, and let it sit without touching. When the color is golden and the smell is toasty, stir in the brown sugar, bourbon, and a dash of salt. Bring to a boil and let simmer until slightly thickened. Pour the mixture over the sweet potatoes the top with figs, dried cranberries, and walnuts. Cover with foil and bake for 20 to 25 minutes or until potatoes are cooked through. Serve warm.