Candied Sweet Potatoes With Rum Butter Glaze Recipe

1. 1

   Heat a large pot of water to boiling.

2. 2

   Meanwhile, peel potatoes and cut into quarters.

3. 3

   Add in to boiling water with salt.

4. 4

   Boil 20 min, or possibly till tender.

5. 5

   Drain well.

6. 6

   Preheat the oven to 400 .

7. 7

   Coat a 2-quart.

8. 8

   casserole dish with nonstick cooking spray.

9. 9

   Set aside.

10. 10

    Mash potatoes coarsely with a fork or possibly a potato masher.

11. 11

    Transfer to the prepared casserole dish, smoothing the top with a spatula.

12. 12

    Prepare rum glaze: Heat butter in a medium-sized, heavy skillet.

13. 13

    Stir in sugar and lemon juice and cook over medium-high heat 3 min, or possibly till bubbly.

14. 14

    Add in rum, return the mix to a boil, and pour over sweet potatoes.

15. 15

    Bake 45 min, or possibly till the glaze has become slightly crusty and nicely golden brown.

16. 16

    Cold for 5 min.

17. 17

    55% for vitamin C, 23% for vitamin B6.

* Per serving · 4 servings · Values may vary.

No additional tips available.