Candied Sweet Potatoes With Bourbon and Orange

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: Candied Sweet Potatoes With Bourbon and Orange : -------------------------------------------------------------------------------- : Makes 6 to 10 servings : 2 pounds dark-skinned sweet potatoes (sometimes called yams) : 1/2 cup butter (1 stick; don't substitute) : 1 pound brown sugar (2-1/4 cups firmly packed) : 1 small to medium navel orange, peeled and sectioned : Salt to taste : 2 tablespoons bourbon : : An hour before assembling the dish, scrub sweet potatoes and place in a large pan with enough water to cover. Bring to a boil quickly, then lower heat to a slow boil and let cook about 5 minutes. Drain potatoes, pat dry and refrigerate until cool enough to peel. : Peel potatoes and cut in uniform wedges or chunks. : Slowly melt butter in a large, heavy skillet and add sweet potato chunks in one layer, arranging them to fit and turning them to coat evenly in the butter. Scatter brown sugar over all and turn up the heat slightly. : While the sugar melts, peel the orange, being careful to remove all of the white pith. Break the fruit into sections. : Stir the sweet potatoes, coating them well, mixing the butter and sugar. Add salt to taste. Sprinkle with the bourbon and dot with the orange slices. Turn the heat to medium or medium-low and continue to boil gently, occasionally turning and basting potatoes with the syrup so they cook evenly throughout. Do not cover the pan. : Potatoes are done when they're fork-tender, about 30 minutes, depending on the size of the chunks. Transfer to serving bowl. Spoon syrup over each serving.

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