Rhum
Art Print
Buy at AllPosters.com
|
|
La Belle Cuisine - More
Side Dish
Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of ingenuity, and faith."
Rum-Glazed
Sweet Potatoes
"I have made a lot of mistakes
falling in love, and regretted most of them,
but never the potatoes that went with them."
- Nora Ephron,in "Heartburn"
|
Recipe of the Day Categories:
 Recipe Home
Recipe index
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main
Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
Have a heart for
the Gulf Coast
|
|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Home Bound
Faulkner, Aaron B.
Buy this Art Print at AllPosters.com
Rum-Glazed
Sweet Potatoes
Marcelle Bienvenu, New Orleans
Times-Picayune
Serves 6 to
8
“Fall
festivals honoring sugar cane, yams, frogs and oysters are slated for
the coming months, and it’s time to think cool weather, cozy evenings and
hearty meals.
I have long been a fan of sweet potatoes, or yams as they are commonly
called
here
in south Louisiana. Just the aroma of them baking in the oven
is a treat.
But, of course, the sweet flesh lathered with butter and cane
syrup is the real prize.
Properly cooking sweet potatoes is necessary to get the syrupy sweet
consistency.
Start with a washed potato. There is no need to oil or butter
the skin and the
potato should not be pricked with a fork. Cook the
potatoes whole, not cut in
half. Bake with skins on at 400 degrees [F.]
for 30 minutes; reduce the heat to
375 and bake
for 45 minutes or until
tender. Check for doneness by squeezing
the potato. If it is soft, it’s
done.
Sweet potatoes do not cook well in a microwave.
A perfectly baked sweet potato is easy to prepare, but for holiday or
celebration
meals, these are my favorite.”
3
pounds sweet potatoes
3
Golden Delicious apples, peeled, cored and sliced lengthwise
1/4
cup fresh lemon juice
1
cup roasted pecan halves
1
stick (8 tablespoons 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 as directed above. 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 degrees [F.], basting occasionally with the butter sauce.
Then place the pan under the broiler, about four inches from the fire,
until the edges of the potatoes and apples are slightly brown.
Index - Side Dish Recipe
Archives
Thanksgiving Recipe
Index!
Index - Holiday Central
Daily
Recipe Index
Recipe Archives Index
|
