Sweet Potatoes With Rum Recipes

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RUM SWEET POTATO PIE



Rum Sweet Potato Pie image

"This is a rendition of my grandmother's world-famous pie - although she didn't have booze in hers!" says Eddie.

Provided by Eddie Jackson

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 15

1 1/4 pounds sweet potatoes (3 medium)
1 piece refrigerated pie dough (or 1 disk homemade dough; see page 122)
All-purpose flour, for dusting
1/2 cup plus 3 tablespoons granulated sugar
1/2 cup packed dark brown sugar
4 tablespoons unsalted butter, melted
1/4 cup dark rum
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon minced peeled fresh ginger
Pinch of kosher salt
2 large eggs
1 cup canned coconut milk
1 cup cold heavy cream
1/4 teaspoon grated orange zest

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.

VANILLA RUM SWEET POTATOES



Vanilla Rum Sweet Potatoes image

All of the measurements in this recipe like in most of my cooking are approximate and to taste I just don't measure when I cook it's no fun that way.

Provided by Lauren Perkins-Boyd

Categories     Potatoes

Time 45m

Number Of Ingredients 7

6-8 large jewel yams
2 1/2 c dark brown sugar
2 vanilla beans
1 c spiced rum
freshly grated nutmeg to taste
1 tsp salt
1 stick butter

Steps:

  • 1. Preheat oven to 350.
  • 2. Peel yams and cut into 1-2 inch cubes put in a large stock pot, add just enough water to cover. Add vanilla beans, rum, salt, nutmeg and 2 cups of the brown sugar.
  • 3. Bring to a boil then reduce to simmer. Cook until the yams are almost cooked through, about 10 minutes.
  • 4. Put yams into a 12 by 9 baking dish with about 2-3 cups of liquid and vanilla beans. Sprinkle with remaining 1/2 cup of brown sugar and dot with butter.
  • 5. Bake until yams are completely cooked, about 15-20 minutes.

RUM-BAKED SWEET POTATOES



Rum-Baked Sweet Potatoes image

Make and share this Rum-Baked Sweet Potatoes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

4 -5 lbs sweet potatoes or 4 -5 lbs yams
2 oranges
1 cup dark brown sugar
1/3 cup dark rum (Meyers)
salt
fresh ground black pepper
8 tablespoons unsalted butter, cut into small pieces

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.

Nutrition Facts : Calories 437.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 137.2, Carbohydrate 76.3, Fiber 7.6, Sugar 39, Protein 4

RUM AND SWEET POTATO CASSEROLE



Rum and Sweet Potato Casserole image

This is a yummy recipe! It's really very simple, but so good. You can leave the rum out if you choose. It's great as a take-a-long to pot-lucks, holiday dinners, and just when you might want a change from regular potatoes. I got this on the web.

Provided by FLUFFSTER

Categories     Yam/Sweet Potato

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups sweet potatoes, mashed
1 cup white sugar
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup butter, melted
1/3 cup dark rum
1 cup brown sugar, packed
1 cup pecans, chopped
1/3 cup self-rising flour
1/3 cup butter, melted

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.

Nutrition Facts : Calories 576.7, Fat 30.8, SaturatedFat 13.7, Cholesterol 99.5, Sodium 295.6, Carbohydrate 68.6, Fiber 2.9, Sugar 54.4, Protein 4.8

SWEET POTATOES WITH RUM



Sweet Potatoes with Rum image

This side dish is decadent with the addition of the rum, but not as sweet as those that use marshmallows. If you substitute the orange juice, add some freshly grated orange zest too, for a real flavour punch.

Provided by Lennie

Categories     Yam/Sweet Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 5

6 medium sweet potatoes
4 tablespoons margarine or 4 tablespoons butter, cut into small pieces
1/3 cup packed brown sugar
1/4 cup dark rum (substitute freshly-squeezed orange juice if you wish; it will taste different though)
1/2 cup golden raisin

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.

SWEET POTATO RUM PIE



Sweet Potato Rum Pie image

Provided by Eddie Jackson

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 14

1 refrigerated, rolled store-bought pie crust
2 cups peeled, cooked and pureed sweet potatoes, cooled
1/2 cup plus 3 tablespoons granulated sugar
1/2 cup dark brown sugar
1/2 stick (4 tablespoons) butter, melted
1/4 cup dark rum, such as Appleton Estate
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon minced fresh ginger
Pinch salt
2 large eggs
1 cup coconut milk
1 cup heavy whipping cream, chilled
1/4 teaspoon orange zest

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.

ORANGE RUM SWEET POTATOES



Orange Rum Sweet Potatoes image

Simple sweet potato recipe, perfect for the Halloween holiday. Recipe combines sweet potatoes with orange flavored rum, salt and brown sugar. Sweet potatoes are baked until tender and golden. Posting this here for safe keeping. Found @ http://www.sweetpotatorecipes.net

Provided by SassiFras

Categories     Low Protein

Time 27m

Yield 6 serving(s)

Number Of Ingredients 5

1 (28 ounce) can sweet potatoes, drained and cut in thick strips
1/4 cup butter
2 tablespoons orange flavored rum
1/4 teaspoon kosher salt
1/3 cup light brown sugar

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.

Nutrition Facts : Calories 238.3, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 204.7, Carbohydrate 38.5, Fiber 4, Sugar 17.3, Protein 2.2

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