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Rum-Glazed Sweet Potatoes



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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.

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