Rum-Baked Sweet Potatoes

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READY IN: 2hrs 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°.
  • 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.
  • Remove from oven; when they are cool enough to handle, scoop out the flesh.
  • In a bowl, mash the potatoes—it is ok if there are some lumps, the mixture does not have to be a fine puree.
  • With a rasp grater or citrus zester, remove zest of both oranges; chop it and set aside.
  • Juice the oranges, then stain the juice, pouring it into the potatoes.
  • Add in half the zest, half the brown sugar, and half the rum.
  • Season to taste with salt and pepper.
  • Transfer mixture to a casserole dish; dot the top with butter; sprinkle the remaining brown sugar and rum over the top.
  • Bake until heated through, about 30 minutes.
  • Just before serving, scatter the remaining zest over the top.
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