Rum-baked Sweet Potatoes

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.