Candied Sweet Potatoes

Source: Gourmet, November 1999

3 lb sweet potatoes, peeled and halved
1 cup packed light brown sugar
1/2 stick unsalted butter
1/4 cup water
1/4 tsp salt
1/4 to 1/2 cup bourbon

Preheat oven to 375.

Cut each potato half lengthwise into fourths. Steam potatoes on a steamer rack set over boiling water, covered, until just tender, 10 to 15 minutes, then cool uncovered. Transfer into a buttered 3-quart shallow baking dish.

Simmer brown sugar, butter, water, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes. Stir in bourbon to taste. Drizzle syrup over potatoes and bake in middle of oven, basting occasionally, until syrup is thickened, about 1 1/4 hours.