Rum-Baked Sweet Potatoes

Simple Soirees

• Ready In: 2 hrs 15 mins
• Serves: 8-10

Ingredients

• 4 -5  lbs sweet potatoes or 4 -5  lbs  yams
• 2  oranges
• 1  cup dark brown sugar
• 1⁄3 cup dark rum (Meyers)
•  salt
•  fresh ground black pepper
• 8  tablespoons unsalted butter, cut into small pieces

Directions

1. Preheat oven to 400°.
2. Prick sweet potatoes with a fork and place them on a baking sheet; bake for about 1 hour or until tender when pierced with a fork.
3. Remove from oven; when they are cool enough to handle, scoop out the flesh.
4. In a bowl, mash the potatoes—it is ok if there are some lumps, the mixture does not have to be a fine puree.
5. With a rasp grater or citrus zester, remove zest of both oranges; chop it and set aside.
6. Juice the oranges, then stain the juice, pouring it into the potatoes.
7. Add in half the zest, half the brown sugar, and half the rum.
8. Season to taste with salt and pepper.
9. Transfer mixture to a casserole dish; dot the top with butter; sprinkle the remaining brown sugar and rum over the top.
10. Bake until heated through, about 30 minutes.
11. Just before serving, scatter the remaining zest over the top.