Sweet Potatoes With Rum 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:

• 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:

• 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:

• 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 the oven to 350 degrees F.
• Gently roll out the pie dough and line a 9-inch, deep pie dish with it. Trim the excess dough from the edges, and set aside.
• Using an electric hand mixer, combine the sweet potatoes, 1/2 cup of the granulated sugar, the brown sugar, butter, 3 tablespoons of the rum, the vanilla, cinnamon, ginger, salt and eggs. Mix thoroughly. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until a knife inserted in the center comes out clean, 35 to 45 minutes.
• Place the pie on a rack to cool, about 2 hours.
• Pour the cream in a bowl and whisk with an electric hand mixer. When it starts to thicken, 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 whipped cream.

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:

• Preheat oven to 350 degrees.
• In sauce pan, melt butter then stir in rum maple syrup. Bring to a boil, reduce heat and simmer 5 minutes; set aside.
• Place sweet potato cubes in baking dish. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Bake 20-25 minutes or until tender.
• Pour rum maple mixture over sweet potatoes and return to oven for 10-12 minutes.

Steps:

• Place potatoes in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 40-45 minutes or until tender. Meanwhile, in a microwave-safe bowl, combine raisins and rum. Microwave, uncovered, on high for 30 seconds; set aside. In a small saucepan, heat cream and butter until butter is melted. Drain potatoes. When cool enough to handle, peel potatoes; return to pan., Mash potatoes, gradually adding brown sugar, five-spice powder, salt, pepper and butter mixture. Stir in raisin mixture. If necessary, warm potatoes over low heat, stirring occasionally. Transfer to a serving bowl. Sprinkle with walnuts.

Steps:

• Preheat oven to 450 degrees.
• Bake the sweet potatoes with the skin ON (brush with oil, poke holes with a fork, and leave in the oven for about 45 minutes)
• Once they finish, peel and mash them. Set oven to 350 degrees.
• Stir in only 2/3 cup of brown sugar, all orange juice, all orange zest and all nutmeg.
• Place coconut in a food processor and leave on for about 30 seconds.
• In a small bowl, combine coconut, granulated sugar and cinnamon.
• Press mashed potatoes around the marshmallow, creating a 1" in diameter ball. The easiest way is to roll it around using both hands. You'll be a pro in no time!
• Roll the balls in the coconut mixture and place in a 9x13 casserole dish.
• Bake for 15-20 minutes.
• Now, while those are cooking, make your drizzling/dipping sauce: In a big pan melt the remaining brown sugar (1 cup) and butter.
• Add rum and heavy cream.
• Put all pecans (optional) in the food processor for about a minute. Then add them to your sauce.
• When the sweet potato balls are done, gingerly drizzle the rum sauce on them, or place the sauce in a condiment cup to the side.