Assemble ingredients and utensils. Heat butter in a large skillet or heavy saucepan. Add a layer of sweet potatoes and brown on both sides. Repeat the layering and browning until all potatoes are browned. Add 5 cups chicken stock and cook covered until potatoes are tender. When potatoes are tender,remove from heat and mash to a chunky texture. Blend in remaining cup of stock and stir until soup becomes a medium consistencyAdd Boourbon and bring to a boil. Season with salt and pepper. Remove from heat and serve. Yield 4-to 6 servings.