In a large heavy pot, combine the potatoes, sugar, water, orange
juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a
simmer over high heat. Lower the heat, cover and simmer, stirring
occasionally, until the potatoes are tender, about 20 minutes.
Strain the potatoes retaining the sauce and place potatoes in a
casserole dish. Return sauce to the pan.
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Add the bourbon to the sauce and continue to cook until syrup is
thickened, about another 15 minutes. Pour the syrup over the
potatoes and place in the oven. Bake until the potatoes are browned,
about 10-15 minutes. Remove from the heat and add the butter,
stirring gently to incorporate.
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