Ingredients
- 3 large sweet potatoes
- 1 tablespoon vegetable oil
- 2/3 cup freshly squeezed orange juice
- 1/4 cup firmly packed dark brown sugar
- 3 tablespoons freshly grated peeled ginger
- 2 tablespoons Jamaican dark rum
- 2 tablespoons melted butter
- 2 teaspoons curry powder
- 1/2 teaspoon allspice
- 1/2 teaspoon habanero powder
Directions
Preheat the oven to 350 degrees F. Wrap the sweet potatoes in foil and bake for 30 minutes.
Remove the foil, wait until the potatoes are cool enough to handle, and then slice into 1/2-inch-thick rounds . Coat a 9 by 13-inch ovenproof baking pan (preferably glass) with the vegetable oil. Layer the potato slices in the pan.
Mix the remaining ingredients in a small bowl and drizzle over the potatoes.
Cover the pan with foil and bake until barely tender, about 15 to 20 minutes. Remove the foil and bake the potatoes for an additional 10 to 15 minutes, or until the topping begins to brown.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By ChefetteDuMaison
on November 21, 2011
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The first time I made this as posted, I followed the recipe to the letter. Although delicious, it turned out very spicy and too hot for my guests. After noting its bulk recipe scale, I have since made adjustments to the ingredients and cooking instructions.
I reduced the OJ, increased the lime juice, reduced the fresh ginger and added ground ginger (retains the ginger taste while cutting the heat, increased the rum, added basic chili powder, and reduced the habanero powder (or use cayenne instead. I increased the casserole baking time and baste halfway for both covered and uncovered baking. To brown the top I set it under the broiler a few minutes. This dish barely makes it to the table, so I always make enough for tasting and serving!
Thanks, Cat, for offering a new star to my holiday menu!
By MorganaLeFey
Somerset, England
on April 22, 2011
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I know this recipe from her book Classics with a Twist, and it really really deserves 5 stars. There, the potatoes roast for 1 hr, and no curry powder is added, but the rest of the ingredients is unchanged. I made the dish twice, and both times I didn't have fresh ginger, so I used a pinch of ground which may not have produced the bright flavor of fresh ginger, but the citrus juices made up for that. I served it with roasted ham and it was a treat.
By raleigh27
Seattle WA
on November 25, 2010
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The taste was fantastic! The recipe did need a little tweaking. First, I used a little less ginger as suggested by others. Most people said the sweet potatoes needed longer to cook and that it was hard to get them soft. For that I decided to cook them on my stove top like I cook my candied sweet potatoes. I placed them in a sauté pan with the lid on. This was great because I was able to get them to be soft and tender, and also brown them in a very time efficient manner. This was a great twist on candied sweet potatoes and will make them again!
Read all 8 reviews