Rum-Glazed Sweet Potatoes
Issue date:
December, 2007
Lucille Stockstill for Louisiana Cookin
Servings:
Serves 8 - 3 pounds
- 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
Recipe photo:
Pairings:
Schmitt Sohne’s blue-bottle Riesling Auslese Instructions:
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 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°F, 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.
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