Sweet Potatoes in Bourbon Sauce

4 large sweet potatoes, unpeeled

1/2 cup fresh orange juice

1/4 cup butter

1/4 cup firmly packed light brown sugar

1/4 cup honey

2 tablespoons bourbon

1/2 teaspoon ground ginger

1 tablespoon butter

Sea salt

Preheat oven to 425°. Pierce potatoes several times with a fork. Place directly in oven.  Bake until done but not mushy. It should still feel a little firm but have give to it.

While the sweet potatoes are baking, bring orange juice and next 5 ingredients to a simmer in a saucepan over medium-low heat. Simmer, stirring often, 5 minutes or until thickened. Remove from heat.

Without bringing your fingers. I used a fork and a delicate hand to peel the skins off the potatoes.  You can certainly wait until they are more cooled but I was kind of in a hurry.

Place in a 9 by 13 pan cut side down and pour sauce over them, return to oven at 350 degrees for about 20 minutes, depending on how much you had previously cooled them to peel them.  I like having them in the oven and already to go for company.  It was pretty too. If you want them browned , you can put them under the broiler but you need to watch them very closely as they will go from pretty to charred in no time.