2½ pounds sweet potatoes, peeled and cut in 1½-inch dice
¾ pound (3 sticks) unsalted butter, cut in pats
1 cup white sugar
1 cup dark brown sugar, packed
1 bottle Chef
Paul Prudhomme's Southwest Chipotle Sauce & Marinade™(see Note)
Preheat the oven to 400°.
Roast the sweet potatoes until brown juice is beginning to come out of the potatoes, about 45 minutes. Remove the potatoes and allow to cool. Lower oven to 350°. When potatoes cool enough to handle, peel them and cut them into large chunks, about 1½" each.
Spread the sweet potatoes evenly over the bottom of a roasting pan.
Melt the butter in a skillet over high heat. As soon as the butter is melted, place all the remaining ingredients in the skillet. Bring to a full boil, stirring constantly, then pour over the diced potatoes. Bake at 350° until the potatoes are tender and the liquid is dark and syrupy, about 1 to 1½ hours.
Note: Use any of Chef Paul's Sauce & Marinades™
(each produces a different and unique flavor):
California Sun Dried Tomato Sauce & Marinade™
Louisiana Red Pepper Sauce & Marinade™
San Francisco Teriyaki Sauce & Marinade™
Southwest Chipotle Sauce & Marinade™
