Rum-glazes Sweet Potatoes
- 3 lbs sweet potatoes, pricked several times with a fork
- 3 Golden Delicious apples, peeled, cored and sliced lengthwise
- 1/4 cup fresh lemon juice
- 1 cup roasted pecan halves
- 8 Tbsp (1 stick) butter
- 1/2 cup firmly packed light brown sugar
- 1/2 cup honey
- 2 Tbsp dark rum
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground mace
Bake the sweet potatoes in a 400 F oven for 45 minutes, or until tender. Let cool and peel. Cut the potatoes crosswise into 1/4-inch slices. Toss the apples in the lemon juice. Arrange the sweet potatoes and apples in a buttered baking dish. Sprinkle with the pecans. In a saucepan, combine the butter, sugar, honey, rum, cinnamon, ginger, and mace. Cook the mixture over medium heat, stirring until the sugar dissolves. Spoon the syrup over the potato and apple mixture. Bake for 30 minutes at 400 F, basting occasionally with the butter sauce. Then place the pan under the broiler, about 4 inches from the fire, until the edges of the potatoes and apples are slightly brown. Serves 8.
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