Food recipes
Candied Sweet Potatoes With Rum Butter Glaze Recipe
Candied Sweet Potatoes With Rum Butter Glaze Recipe Ingredients: sweet potato, raw, unprepared salt, table butter, without salt sugars, brown lemon juice, raw alcoholic beverage, distilled, rum, 80 proof Directions: H...
Candied Sweet Potatoes With Rum Butter Glaze Recipe
Ingredients:
sweet potato, raw, unprepared
salt, table
butter, without salt
sugars, brown
lemon juice, raw
alcoholic beverage, distilled, rum, 80 proof
Directions:
Heat a large pot of water to boiling.
Meanwhile, peel potatoes and cut into quarters.
Add in to boiling water with salt.
Boil 20 min, or possibly till tender.
Drain well.
Preheat the oven to 400 .
Coat a 2-quart.
casserole dish with nonstick cooking spray.
Set aside.
Mash potatoes coarsely with a fork or possibly a potato masher.
Transfer to the prepared casserole dish, smoothing the top with a spatula.
Prepare rum glaze: Heat butter in a medium-sized, heavy skillet.
Stir in sugar and lemon juice and cook over medium-high heat 3 min, or possibly till bubbly.
Add in rum, return the mix to a boil, and pour over sweet potatoes.
Bake 45 min, or possibly till the glaze has become slightly crusty and nicely golden brown.
Cold for 5 min.
Makes 12 servings.
55% for vitamin C, 23% for vitamin B6.
Ingredients:
sweet potato, raw, unprepared
salt, table
butter, without salt
sugars, brown
lemon juice, raw
alcoholic beverage, distilled, rum, 80 proof
Directions:
Heat a large pot of water to boiling.
Meanwhile, peel potatoes and cut into quarters.
Add in to boiling water with salt.
Boil 20 min, or possibly till tender.
Drain well.
Preheat the oven to 400 .
Coat a 2-quart.
casserole dish with nonstick cooking spray.
Set aside.
Mash potatoes coarsely with a fork or possibly a potato masher.
Transfer to the prepared casserole dish, smoothing the top with a spatula.
Prepare rum glaze: Heat butter in a medium-sized, heavy skillet.
Stir in sugar and lemon juice and cook over medium-high heat 3 min, or possibly till bubbly.
Add in rum, return the mix to a boil, and pour over sweet potatoes.
Bake 45 min, or possibly till the glaze has become slightly crusty and nicely golden brown.
Cold for 5 min.
Makes 12 servings.
55% for vitamin C, 23% for vitamin B6.