Candied sweet potatoes with rum butter glaze
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Candied sweet potatoes with rum butter glaze
  Sweet    Rum    Butter    Glaze    Vegetables    Side dish  
Last updated 6/12/2012 1:12:03 AM. Recipe ID 39831. Report a problem with this recipe.
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      Title: Candied sweet potatoes with rum butter glaze
 Categories: Magazine, Holidays, Vegetables, Side dish
      Yield: 12 Servings
 
      5 lb Sweet potatoes
    1/2 ts Salt
           Nonstick cooking spray

MMMMM-------------------------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  **
  




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Recipe ID 39831 (Apr 03, 2005)

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