Candied Sweet Potatoes with Rum Butter Glaze

Serves: Makes 12 servings.

Ingredients

 * 5 lbs sweet potatoes
 * 1/2 tsp salt
 * Nonstick cooking spray
 * Rum Glaze
 * 1 tbsp butter
 * 1/3 cup brown sugar, packed
 * 1 tbsp lemon juice
 * 3 tbsp dark rum or apple cider

Directions

 * 1) Heat a large pot of water to boiling.
 * 2) Meanwhile, peel potatoes and cut into quarters.
 * 3) Add to boiling water with salt.
 * 4) Boil 20 minutes, or until tender.
 * 5) Drain well.
 * 6) Preheat the oven to 400F.
 * 7) Coat a 2-qt.
 * 8) Casserole dish with nonstick cooking spray.
 * 9) Set aside.
 * 10) Mash potatoes coarsely with a fork or a Potato masher.
 * 11) Transfer to the prepared casserole dish, smoothing the top with a spatula.


 * Prepare Rum glaze
 * 1) Melt butter in a medium-sized, heavy skillet.
 * 2) Stir in Sugar and lemon juice and cook over medium-high heat 3 minutes, or until bubbly.
 * 3) Add rum, return the mixture to a boil, and pour over sweet potatoes.
 * 4) bake 45 minutes, or until the glaze has become slightly crusty and nicely golden.
 * 5) Cool for 5 minutes.

Approximate nutritional analysis

 * 231 calories per ½-cup serving
 * 3g protein
 * 50g carbohydrate
 * 2g fat (6% of calories)
 * 4g fiber
 * 3 mg cholesterol
 * 125 mg sodium
 * more than loo% of the daily value for vitamin A
 * 55% for vitamin C
 * 23% for vitamin B6.'''

Source

 * Candied Sweet Potatoes with Rum Butter Glaze from CookbookWiki—original source of recipe, licensed under the GNU Free Documentation License