Candied Sweet Potatoes with Bourbon Pecans

Ingredients:

6 medium sweet potatoes - peeled and cut into 1-inch cubes

2 tablespoon(s) olive oil

3/4 cup(s) orange juice - (zest first with a microplane and reserve)

1/4 cup(s) butter (unsalted)

1/2 cup(s) brown sugar (dark)

2 tablespoon(s) maple syrup (pure)

1/4 cup(s) bourbon - (Kentucky)

1 teaspoon(s) orange zest

1 teaspoon(s) kosher salt

1 1/2 cup(s) pecan pieces

Steps:

-Preheat oven to 375 degrees.

-Place potatoes in a deep casserole dish.

-Toss the potatoes with the olive oil and shake the dish to even out the layer of potatoes.

-Pour the orange juice into a corner of the dish. It should create a 1/4-inch layer of liquid.

-Bake the potatoes for 30 minutes, stirring every 10 minutes, to glaze and check for doneness.

-Once they can be pierced easily with a fork, remove from the oven.

-In a small saucepan, combine all of the remaining ingredients, except for the pecans.

-Cook over medium-low heat until the glaze is reduced by a third. (It should coat a spoon)

-Add the pecans, and pour mixture over the sweet potatoes.

-Return the potatoes to the oven for 10-15 additional minutes. Be careful not to burn the nuts.

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