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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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In 'Cat Cora's Classics with a Twist' Ingredients:
3 large sweet potatoes |
1 tablespoon vegetable oil |
2 tablespoons unsalted butter, melted |
1/2 teaspoon ground habanero chile pepper (or any pure chili powder) |
1/4 cup packed dark brown sugar |
3 tablespoons grated fresh ginger |
2/3 cup fresh orange juice |
2 tablespoons fresh lime juice |
1 tablespoon jamaican dark rum |
1/2 teaspoon ground allspice |
Directions:
1. Preheat oven to 350°.
2. Prick each potato several times with a fork and wrap each one in foil.
3. Bake for 1 hour or until the potatoes give slightly when you touch them.
4. Let them cool in the foil while you prepare the pan.
5. With your fingers, coat a 13 x 9 inch baking pan (Pyrex) with vegetable oil.
6. Remove the foil from the potatoes and , when they are cool enough to handle, peel and cut into 1/2-inch thick slices.
7. Layer the slices in the pan.
8. Mix the butter, chile powder, brown sugar, ginger, orange and lime juices, rum, and allspice in a small bowl until smooth.
9. Drizzle the mixture over the potatoes.
10. Cover the dish with a sheet of foil and bake for 15-20 minutes, until they are barely tender.
11. Remove the foil and bake for an additional 10-15 minutes, until the topping just begins to crisp; serve hot or warm.
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