Rum-Glazed Sweet Potatoes

7:45 AM

I have been dying to try this sweet potato recipe ever since I saw it in the "Cooking for Dummies" book (yes, I actually borrowed that book from the library, lol). The idea of sweet potatoes with RUM!? Come on! That just screams a winning combo, right?

Well, right I was! Even though the recipe clearly states 1 cup of packed brown sugar, I wasn't expecting it to be as sweet as it was. I suppose the rum messed with my mind...I have no other excuse for that silly conjecture. This was an extremely sweet, syrupy dish, which really reminded me of Thanksgiving candied yams, and it made my house smell just like that gluttonous day as well. I am actually going to start using this as a holiday dish from now on and add toasted pecans, and the traditional layer of marshmallow if I'm up for it. Next time I make this for a regular meal, however, I will cut down a little bit on the sugar and perhaps up the rum and see how it goes. My kids loved, loved, loved these potatoes and ended up fighting over who should get the bigger portion of second helpings. I definitely recommend that you try this!

By the way, I searched high and low for regular old sweet potatoes, and I couldn't find them at any commissary! I had to cross my fingers that this bag of potatoes I bought in a nearby Japanese store weren't the Okinawa purple sweet potato variety since I have no idea how different they are from your standard sweet potato. Looks like I lucked out tonight! I suppose I'll have to try the purple ones soon :)

Rum-Baked Sweet Potatoes
Serves 8

4 medium sweet potatoes, peeled
1/4 cup butter
1 cup dark brown sugar, packed
1/3 cup dark rum
1/4 cup orange juice
1/2 teaspoon allspice
salt and black pepper, to taste

1. Preheat oven to 350˚.

2. Cut the potatoes in half lengthwise; place them in a large pot of lightly salted boiling water. Cover and boil for 15 to 20 minutes, or until still slightly firm when pierced with a fork. (Don't overcook, or they will fall apart. You want them slightly undercooked. Check for doneness after 10 minutes). Drain and cut each sweet potato in half lengthwise and then widthwise into quarters. Place the potatoes in a single layer on a 9x13 baking pan (or a ceramic baking dish that can be brought right from the oven to the table). Set aside.

3. In a large skillet, melt the butter over medium heat; add the brown sugar, rum, and orange juice. Bring to a boil, stirring occasionally to break up any lumps of sugar. Reduce the heat and simmer for 7 to 8 minutes, stirring occasionally, until the sauce is thickened and slightly caramelized. Stir in the allspice.

4. Drizzle the rum mixture over sweet potatoes. Gently turn the potatoes in the glaze to coat all sides. Season the potatoes well with salt and pepper. Bake for 20 to 25 minutes or until the sauce is bubbly and the potatoes are heated through and tender.

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