Rum & Raisin Sweet Potatoes
We liked these - the rum and raisin sauce added a nice touch of sweetness to the sweet potatoes without making them too sweet and gloopy. The orange juice adds some depth to the classic rum-raisin combo. I used two different colours of raisins, and thought they looked better than just one colour would have. Watch it towards the end of the baking, though: those raisins will burn if you give them half a chance.
6 servings
1 hour 15 minutes - 30 minutes prep time
Bake the Sweet Potatoes:
3 large sweet potatoes
Preheat the oven to 400°F.
Wrap the sweet potatoes in foil and bake at 400°F for 45 to 5o minutes, until tender. Meanwhile, make the sauce.
Let the sweet potatoes cool just enough to handle. Remove the foil, and cut the sweet potatoes in half lengthwise, arranging them in a shallow baking dish. Score the flesh of each half into a diamond pattern. Spoon the sauce over the sweet potatoes evenly, and return them to the oven for 25 to 30 minutes, until sauce is bubbly and caramelized. Watch them to make sure the sauce doesn't burn.
Make the Rum & Raisin Sauce:
1/3 cup raisins
1/3 cup rum
1/4 teaspoon finely grated orange zest
the juice of 1 small Valencia orange (about 1/4 cup)
2 medium shallots
2 tablespoons butter
1/4 teaspoon rubbed oregano
1/4 teaspoon rubbed thyme
2 tablespoons honey, or more
2 tablespoons sherry vinegar
1/8 teaspoon salt
Put the raisins, rum, orange zest and orange juice in a small bowl and set aside to soak.
Peel and mince the shallots. Put them in a small saucepan with the butter, oregano and thyme, and bring to a simmer. Simmer for about 15 minutes, until the shallots are soft and starting to show some colour. Stir frequently.
Turn off the heat, and mix in the honey, sherry and salt. Add the raisins and their soaking liquid. Taste the mixture, and add a little more honey if it seems required - it will depend on how sweet the orange is. Set the sauce aside until the sweet potatoes are ready for it.
Last year at this time I made Lemon Squares.
6 servings
1 hour 15 minutes - 30 minutes prep time
Bake the Sweet Potatoes:
3 large sweet potatoes
Preheat the oven to 400°F.
Wrap the sweet potatoes in foil and bake at 400°F for 45 to 5o minutes, until tender. Meanwhile, make the sauce.
Let the sweet potatoes cool just enough to handle. Remove the foil, and cut the sweet potatoes in half lengthwise, arranging them in a shallow baking dish. Score the flesh of each half into a diamond pattern. Spoon the sauce over the sweet potatoes evenly, and return them to the oven for 25 to 30 minutes, until sauce is bubbly and caramelized. Watch them to make sure the sauce doesn't burn.
Make the Rum & Raisin Sauce:
1/3 cup raisins
1/3 cup rum
1/4 teaspoon finely grated orange zest
the juice of 1 small Valencia orange (about 1/4 cup)
2 medium shallots
2 tablespoons butter
1/4 teaspoon rubbed oregano
1/4 teaspoon rubbed thyme
2 tablespoons honey, or more
2 tablespoons sherry vinegar
1/8 teaspoon salt
Put the raisins, rum, orange zest and orange juice in a small bowl and set aside to soak.
Peel and mince the shallots. Put them in a small saucepan with the butter, oregano and thyme, and bring to a simmer. Simmer for about 15 minutes, until the shallots are soft and starting to show some colour. Stir frequently.
Turn off the heat, and mix in the honey, sherry and salt. Add the raisins and their soaking liquid. Taste the mixture, and add a little more honey if it seems required - it will depend on how sweet the orange is. Set the sauce aside until the sweet potatoes are ready for it.
Last year at this time I made Lemon Squares.
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