If it isn’t broken, don’t fix it—unless you have the opportunity to transform classic candied sweet potatoes into vibrant candied purple sweet potatos. These beauties live up to everything we love about a set-it-and-forget-it situation. The syrup that glazes them comes together in a single bowl with a splash of floral bourbon and a medley of warm spices (no stovetop cooking needed). Purple sweet potatoes can range dramatically in size. For smaller varieties, cut them into thick slices—or even halves—about 2″ wide to ensure they bake evenly. For larger, thicker potatoes, 1″ slices work great. Keeping the foil nice and snug on the baking dish creates the ideal environment for potatoes to steam to perfect tenderness, so don’t be tempted to peel it back. (And if you can’t find purple sweet potatoes, don’t worry; classic orange varieties work just fine.)

Despite their similar color, purple sweet potatoes and ubes—the striking star of many Filipino desserts—are not the same thing. They’re both in the tuber family (so cousins), but ubes are technically yams, with a tough bark-like skin. Purple sweet potatoes, on the other hand, are starchier and more floral, with an edible skin. If you’re lucky enough to come across ubes, which have a lovely deeply nutty flavor, feel free to peel and swap them here.