Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Spiced-Rum Candied Sweet Potatoes
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- Level: Easy
- Total: 1 hr 25 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 344
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 6 g
- Sugar
- 33 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 341 mg
A cozy, side-dish tribute to the classic Bermudian dark and stormy cocktail, these roasted sweet potatoes swap out the highball glass for a serving platter. Tossed in a rich, sticky reduction of dark rum, dark brown sugar and plenty of fresh, spicy ginger, the potatoes caramelize in the oven until tender with deep, lacquered edges. Finishing the dish with a shower of fresh lime zest right as it comes out of the oven releases bright citrus oils that slice straight through the warm, molasses sweetness—delivering all the punchy aroma of lime without thinning out the rich glaze. Serve them piping hot alongside your favorite holiday dishes to bring a lively, spirited contrast to the feast.
- Level: Easy
- Total: 1 hr 25 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 344
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 6 g
- Sugar
- 33 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 341 mg
Ingredients
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Directions
- Position a rack in the lower third of the oven and preheat to 400 degrees F.
- Cut the sweet potatoes into 1-inch rounds, cutting larger pieces in half to keep the pieces close in size.
- Toast the allspice berries and cinnamon stick in a large Dutch oven over medium heat until fragrant, about 2 minutes. Off heat, carefully add 3 tablespoons of the rum, then return to the heat and cook for 1 minute longer. Add the sugar and butter and cook until the mixture has melted and started to form thick syrupy bubbles, about 2 minutes. Stir in the ginger beer and sliced ginger and bring to a boil. Cook until the mixture is reduced to a maple syrup consistency, 10 to 12 minutes. Remove from the heat, add the sweet potatoes and salt and carefully toss to coat.
- Cover the pot and transfer to the oven. Bake, tossing halfway through, until the potatoes are just starting to become tender and have released a bit of liquid, about 35 minutes. Uncover and raise the oven temperature to 450 degrees F. Cook until the liquid has started to thicken into a syrup again and the potatoes are tender, another 10 to 15 minutes.
- Transfer the potatoes to a serving platter. Remove the cinnamon stick and allspice berries from the syrup. If desired, place the pot over medium heat and cook to the desired consistency, 2 to 3 minutes. Whisk in the remaining 1 tablespoon rum, then drizzle the syrup over the potatoes and garnish with the lime zest if using. Serve warm.
Cook’s Note
Using a ginger-forward ginger beer will help amplify the ginger flavor.
