Sweet Potatoes With Rum Recipes

RUM-RAISIN SWEET POTATOES

Steps:

• Place potatoes in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 40-45 minutes or until tender. Meanwhile, in a microwave-safe bowl, combine raisins and rum. Microwave, uncovered, on high for 30 seconds; set aside. In a small saucepan, heat cream and butter until butter is melted. Drain potatoes. When cool enough to handle, peel potatoes; return to pan., Mash potatoes, gradually adding brown sugar, five-spice powder, salt, pepper and butter mixture. Stir in raisin mixture. If necessary, warm potatoes over low heat, stirring occasionally. Transfer to a serving bowl. Sprinkle with walnuts.

DRUNKEN STUFFED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sweet potatoes in a microwave-safe dish and cook in the microwave for 5 minutes. Add apples to the sweet potatoes and cook in the microwave until sweet potatoes and apples are tender, about 3 minutes more.
• Arrange sweet potatoes in a 9x13-inch baking dish and slice each sweet potato down the middle. Place butter cubes into each sweet potato.
• Mix rum, pecans, maple syrup, raisins, cranberries, stevia, and coconut oil together in a bowl. Stuff sweet potatoes with rum mixture and apples.
• Bake in the preheated oven until filling is bubbling and fragrant, about 30 minutes.

RUM AND SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix the sweet potatoes and sugar. Stir in the eggs. Mix in milk, vanilla extract, and 1/2 cup melted butter. Gradually stir in the rum until well blended. Transfer the mixture to the prepared baking dish.
• In a medium bowl, mix the brown sugar, pecans, flour, and 1/3 cup melted butter. Sprinkle this mixture over the mashed sweet potato mixture.
• Bake 30 minutes in the preheated oven. Allow to sit at least 10 minutes before serving.

VANILLA RUM SWEET POTATOES

Steps:

• 1. Preheat oven to 350.
• 2. Peel yams and cut into 1-2 inch cubes put in a large stock pot, add just enough water to cover. Add vanilla beans, rum, salt, nutmeg and 2 cups of the brown sugar.
• 3. Bring to a boil then reduce to simmer. Cook until the yams are almost cooked through, about 10 minutes.
• 4. Put yams into a 12 by 9 baking dish with about 2-3 cups of liquid and vanilla beans. Sprinkle with remaining 1/2 cup of brown sugar and dot with butter.
• 5. Bake until yams are completely cooked, about 15-20 minutes.

SWEET POTATO RUM PIE

Steps:

• Preheat the oven to 350 degrees F.
• Gently roll out the pie dough and line a 9-inch, deep pie dish with it. Trim the excess dough from the edges, and set aside.
• Using an electric hand mixer, combine the sweet potatoes, 1/2 cup of the granulated sugar, the brown sugar, butter, 3 tablespoons of the rum, the vanilla, cinnamon, ginger, salt and eggs. Mix thoroughly. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until a knife inserted in the center comes out clean, 35 to 45 minutes.
• Place the pie on a rack to cool, about 2 hours.
• Pour the cream in a bowl and whisk with an electric hand mixer. When it starts to thicken, add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with whipped cream.

RUM-BAKED SWEET POTATOES

Steps:

• 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.

SWEET POTATO CASSEROLE WITH RUM AND CANDIED PECANS

Steps:

• Scrub sweet potatoes well and pat dry. Arrange on a baking sheet and with a fork, pierce each potato 2 or 3 times.
• Bake in a 400 F oven for about 45 to 50 minutes or until fork-tender. Allow to cool and then peel, discarding skins.
• In a large bowl, mash the roasted sweet potatoes until smooth.
• Add brown sugar, cinnamon, nutmeg, and rum sauce. Whisk together until well combined.
• Transfer the mixture to a buttered baking dish. Smooth top and sprinkle with candied pecans.
• Bake in a 350 F oven for about 30 to 35 minutes or until lightly browned and heated through.

SWEET POTATOES WITH RUM

Steps:

• Boil the whole, unpeeled, sweet potatoes until tender but not too soft-- it will take anywhere from 20 to 40 minutes depending on the thickness of your potatoes.
• Drain and, when cool enough to handle, peel and slice into 1/4-inch slices.
• Preheat oven to 350F degrees.
• Arrange the slices in an attractive overlapping pattern in a buttered shallow baking dish.
• Dot with butter pieces, then sprinkle with brown sugar and raisins, if using.
• Drizzle the rum over all.
• Bake in preheated oven, uncovered, until bubbly and glazed, about 30 minutes.

SWEET POTATO BUNDT CAKE WITH SPICED BUTTERED RUM GLAZE

Steps:

• Special equipment: bundt pan
• Preheat oven to 325 degrees F.
• Lightly grease a 10-cup bundt pan.
• In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.
• Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth.
• Pour the glaze over the cooled cake. Slice and serve.

FIREMAN'S RUM SWEET POTATO CASSEROLE

Steps:

• 1. Preheat oven to 350 deg. F. (175 deg. C.). Grease a 9x13 oven baking dish.
• 2. In a large bowl, mix together: mashed sweet potatoes and sugar. Stir in the eggs, milk, vanilla, and 1/2 cup melted butter. Gradually add the Rum, and stir until well blended. Put mixture in greased oven baking dish.
• 3. In a medium size bowl, add brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Mix well to blend.
• 4. Sprinkle sugar/pecan mixture over the sweet potato mixture in baking dish.
• 5. Put in oven and bake for 30 minutes. Remove and allow potatoes about 10-15 minutes before serving.