- 2 sweet potatoes, peeled, sliced about 1/4″ thick
- 2 green onions, thinly sliced for garnishing
- 4 Tb Rum
- 4 Tb butter, unsalted
- 3/4 cup light brown sugar, packed
- 1/8 tsp each, cinnamon, allspice, nutmeg and ginger
In a medium sauce pan with a lid, combine the Rum, butter, light brown sugar and spices. Over medium heat, whisk until the sugar is completely dissolved and the mixture starts to thicken. Add the sliced sweet potatoes, cover and simmer for 15 to 20 minutes until the sweet potatoes are soft and completely covered with glaze. Stir occasionally during this cooking time. Place on a serving dish and garnish with the sliced green onions.
Suggestions: Try garnishing with crumbled cooked bacon, or toasted pecans. This glaze also works well as a marinade or glaze with chicken, salmon and pork. Maybe add a little of cayenne pepper along with the other spices for a little bit more heat.