Rum-Glazed Sweet Potatoes
Updated: Jan 4
Sweet Potatoes are a holiday staple on my family’s dinner table. Here is a new twist on the sweet potato.
3 pounds Sweet Potatoes, washed and pricked several times with a fork
3 Golden Delicious Apples, peeled, cored and sliced lengthwise
1/4 cup fresh Lemon Juice
1 cup lightly roasted Pecan Halves
8 tablespoons (1 stick) Butter
1/2 cup firmly packed light Brown Sugar
1/2 cup Honey
2 tablespoons Dark Rum
1/2 teaspoon ground Cinnamon
1/4 teaspoon ground Ginger
1/4 teaspoon ground Mace
Bake the sweet potatoes in a 400 degree oven for 45 minutes, or until tender. Let cool and peel. Cut the potato 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 roasted 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 degrees, basting occasionally with the syrup. Then place the pan under the broiler, about 4 inches from the fire, until the edges of the potatoes and apples are slightly brown.