Candied Sweet Potatoes With Rum Butter Glaze Recipe
Servings: 12
Ingredients
- 5 lb Sweet potatoes
- 1/2 tsp Salt Nonstick cooking spray
- 1 Tbsp. Butter
- 1/3 c. Brown sugar, packed
- 1 Tbsp. Lemon juice
- 3 Tbsp. Dark rum . or possibly apple cider
Directions
- Heat a large pot of water to boiling. Meanwhile, peel potatoes and cut into quarters. Add in to boiling water with salt. Boil 20 min, or possibly till tender.
- Drain well.
- Preheat the oven to 400 . Coat a 2-quart. casserole dish with nonstick cooking spray. Set aside.
- Mash potatoes coarsely with a fork or possibly a potato masher. Transfer to the prepared casserole dish, smoothing the top with a spatula.
- Prepare rum glaze: Heat butter in a medium-sized, heavy skillet. Stir in sugar and lemon juice and cook over medium-high heat 3 min, or possibly till bubbly. Add in rum, return the mix to a boil, and pour over sweet potatoes.
- Bake 45 min, or possibly till the glaze has become slightly crusty and nicely golden brown. Cold for 5 min.
- Makes 12 servings.
- 55% for vitamin C, 23% for vitamin B6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 12 servings | |
| Calories 157 | |
| Calories from Fat 9 | 6% |
| Total Fat 1.03g | 1% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 180mg | 8% |
| Potassium 469mg | 13% |
| Total Carbs 33.48g | 9% |
| Dietary Fiber 4.1g | 14% |
| Sugars 11.65g | 8% |
| Protein 2.16g | 3% |
