Candied Sweet Potatoes with Bourbon

• 6 tablespoons unsalted butter
• 3 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
• 3/4 cup packed dark brown sugar
• 1/4 cup fresh apple cider
• 3 tablespoons bourbon

Kosher salt

1. Preheat the oven to 400°. Grease a 9-by-13-inch glass or ceramic baking dish with 1 tablespoon of the butter. In a large saucepan of salted boiling water, blanch the sweet potatoes until barely tender, 8 to 10 minutes. Drain well. Spread them in the prepared baking dish in an even layer.
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3. In a small saucepan, melt the remaining 5 tablespoons of butter with the brown sugar. Whisk in the cider and bourbon, season with salt and bring to a boil. Cook over moderately high heat, stirring, until the sugar dissolves, 1 to 2 minutes. Pour the mixture over the sweet potatoes and gently stir to coat.
4. Bake the sweet potatoes until tender and the sauce is syrupy, 35 to 40 minutes.