Candied Sweet Potatoes with Rum Butter Glaze

Title:
Candied Sweet Potatoes with Rum Butter Glaze

Yield:
12 Servings

Categories:
Holidays,
Vegetables,
Side
Dishes




Ingredients:





     5 lb Sweet potatoes


   1/2 ts Salt


          Nonstick cooking spray





---------------------------------RUM
GLAZE---------------------------------


     1 tb Butter


   1/3 c  Brown sugar; packed


     1 tb Lemon juice


     3 tb Dark rum


          .  or apple cider





 Heat a large pot of water to boiling. Meanwhile, peel potatoes and cut into


 quarters. Add to boiling water with salt. Boil 20 minutes, or until tender.


 Drain well.


 


 Preheat the oven to 400?. Coat a 2-qt. casserole dish with nonstick cooking


 spray. Set aside.


 


 Mash potatoes coarsely with a fork or a potato masher. Transfer to the


 prepared casserole dish, smoothing the top with a spatula.


 


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


 sugar and lemon juice and cook over medium-high heat 3 minutes, or until


 bubbly. Add rum, return the mixture to a boil, and pour over sweet


 potatoes.


 


 Bake 45 minutes, or until the glaze has become slightly crusty and nicely


 golden. Cool for 5 minutes. Makes 12 servings.


 


 * Approximate nutritional analysis: 231 calories per 1/2-cup serving; 3g


 protein; 50g carbohydrate; 2g fat (6% of calo- ries), 4g fiber; 3mg


 cholesterol, 125mg sodium; more than lOO% of the Daily Value for vitamin A,


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


 


 **  American Health  --  November 1995  **


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini