** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Meanwhile, peel potatoes and cut into quarters.
3. Add to boiling water with salt. Boil 20 minutes, or until tender.
4. Drain well. Preheat the oven to 400 F. Coat a 2-qt.
5. casserole dish with nonstick cooking spray. Set aside.
6. Mash potatoes coarsely with a fork or a potato masher.
7. Transfer to the prepared casserole dish, smoothing the top with a spatula.
8. Prepare rum glaze: Melt butter in a medium-sized, heavy skillet.
9. Stir in sugar and lemon juice and cook over medium-high heat 3 minutes, or until bubbly.
10. Add rum, return the mixture to a boil, and pour over sweet potatoes.
11. Bake 45 minutes, or until the glaze has become slightly crusty and nicely golden.
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Dietary Notes:
This recipe is low-fat with 1.08g per serving, low-saturated fat with 0.58g per serving and low-cholesterol with 2.58mg per serving
This recipe is high in Vitamin A with 315% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, Potato, Sulfites, Natural Sweeteners, Alcohol, Fructose Malabsorption allergies.