Sweet Potatoes with Bourbon and Maple
['1 1/2 cups strong hot coffee', '9 tablespoons pure maple syrup', '3 tablespoons (packed) dark brown sugar', '1/2 teaspoons instant espresso powder', '1/3 cup bourbon', '9 tablespoons unsalted butter, divided', 'Kosher salt and freshly ground black pepper', '5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2"-3" pieces', '3 tablespoons olive oil', '1/2 cup chopped smoked almonds (or toasted almonds)']
Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 2 days ahead. Cover; chill. Rewarm before serving.
Arrange racks in upper and lower thirds of oven; preheat to 425°F.1 Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes. DO AHEAD: Potatoes can be roasted 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce alongside for those who want more.
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