Rum Baked Sweet Potatoes Recipes

Steps:

• Preheat the oven to 350 degrees F. Prick the sweet potatoes all over with a fork and place on a rimmed baking sheet; bake until tender, about 45 minutes. Let cool, then peel off the skins and puree the flesh in a food processor until smooth. (You?ll need 2 cups sweet potato puree.)
• Gently roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 91/2-inch deep-dish pie dish; fold the overhanging dough under itself and crimp the edges. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is just golden around the edges, about 15 minutes. Remove the foil and beans and continue to bake until the crust is golden on the bottom, about 15 more minutes. Let cool.
• Combine the sweet potato puree, 1/2 cup granulated sugar, the brown sugar, melted butter, 3 tablespoons rum, the vanilla, cinnamon, ginger, salt and eggs in a large bowl. Beat with a hand mixer until combined. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until the filling is set, 1 hour 15 minutes to 1 hour 25 minutes. (Cover the crust with foil if it gets too dark.) Place the pie on a rack and let cool, about 2 hours.
• Pour the heavy cream into a bowl and beat with the mixer until thickened. Add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with the whipped cream.

Steps:

• Heat oven to 400°F. Line rimmed cookie sheet with foil; spray with cooking spray. Place sweet potatoes on cookie sheet, and poke all over with fork. Bake 1 hour to 1 hour 15 minutes or until completely tender when pierced all the way through with knife. Cool about 10 minutes or until easy to handle.
• Meanwhile, in small bowl, stir together brown sugar, lime juice, rum and gingerroot until brown sugar dissolves. Add jalapeño chile, onion and mango; toss to coat. Stir in cilantro; cover and refrigerate.
• In medium microwavable bowl, mix pork, olive oil and jerk seasoning. Microwave uncovered on High 1 to 2 minutes or until steaming hot.
• Cut open sweet potatoes. Using fork, mash up the flesh of each potato in their jackets. Divide salt among potatoes, and stir in with fork. Divide pork mixture, salsa, then cheese among the 4 potatoes.

Steps:

• 1. Preheat oven to 350 degrees. Grease a 9x13 baking dish.
• 2. In a large bowl, mix the sweet potatoes and sugar.
• 3. Stir in the eggs.
• 4. Mix in milk, vanilla extract, and 1/2 cup melted butter.
• 5. Gradually stir in the rum until well-blended.
• 6. Transfer mixture to baking dish.
• 7. In a medium bowl, mix ingredients for topping. Sprinkle over sweet potato mixture
• 8. Bake 30 minutes in preheated oven. Allow to stand at least 10 minutes before serving.

Steps:

• Preheat oven to 350°F 175°C.
• Grease a 9x13-inch baking dish.
• In a large bowl, mix the sweet potatoes and sugar. Stir in the eggs. Mix in the milk, vanilla extract, and a half cup of melted butter. Gradually stir in the rum until well blended.
• Transfer the mixture to the prepared baking dish.
• In a medium bowl, mix the brown sugar, pecans, flour and the remaining melted butter (1/3 cup). Sprinkle this mixture over the mashed sweet potato mixture.
• Bake 30 minutes in the preheated oven. Allow to sit at least 10 minutes before serving.

Steps:

• Preheat oven to 400°.
• Prick sweet potatoes with a fork and place them on a baking sheet; bake for about 1 hour or until tender when pierced with a fork.
• Remove from oven; when they are cool enough to handle, scoop out the flesh.
• In a bowl, mash the potatoes-it is ok if there are some lumps, the mixture does not have to be a fine puree.
• With a rasp grater or citrus zester, remove zest of both oranges; chop it and set aside.
• Juice the oranges, then stain the juice, pouring it into the potatoes.
• Add in half the zest, half the brown sugar, and half the rum.
• Season to taste with salt and pepper.
• Transfer mixture to a casserole dish; dot the top with butter; sprinkle the remaining brown sugar and rum over the top.
• Bake until heated through, about 30 minutes.
• Just before serving, scatter the remaining zest over the top.

Steps:

• Boil the whole, unpeeled, sweet potatoes until tender but not too soft-- it will take anywhere from 20 to 40 minutes depending on the thickness of your potatoes.
• Drain and, when cool enough to handle, peel and slice into 1/4-inch slices.
• Preheat oven to 350F degrees.
• Arrange the slices in an attractive overlapping pattern in a buttered shallow baking dish.
• Dot with butter pieces, then sprinkle with brown sugar and raisins, if using.
• Drizzle the rum over all.
• Bake in preheated oven, uncovered, until bubbly and glazed, about 30 minutes.

Steps:

• Special equipment: bundt pan
• Preheat oven to 325 degrees F.
• Lightly grease a 10-cup bundt pan.
• In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.
• Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth.
• Pour the glaze over the cooled cake. Slice and serve.

Steps:

• Heat the oven to 230C/210C fan/gas 8. Chop the sweet potatoes into 2-3cm cubes.
• Tip into a large, shallow roasting tin, drizzle with the oil and season with salt and pepper. If you're adding additional veg or herbs, such as sliced red onions, garlic cloves and thyme, tip these in as well. Toss everything together to coat in the oil, then roast for 20 mins. Toss again to ensure the potatoes cook evenly, and roast for another 15-20 mins until the potatoes are lightly browned on the outside and tender when pierced with a fork or knife.

Steps:

• Preheat oven to 350°F.
• Arrange sweet potato strips in single layer in shallow baking dish.
• In small saucepan, combine butter, orange flavored rum, kosher salt, and light brown sugar.
• Bring to a boil and simmer 5 minutes.
• Pour rum mixture over sweet potatoes and sprinkle with additional brown sugar.
• Bake 15 minutes.