This is a different take on glazed sweet potatoes whether they are for the upcoming holidays or your everyday meal. Rum extract can be used in place of the dark rum or bourbon. After the sweet potatoes are cooked and cooled this dish comes together very quickly, so if you are short on time in the evening a tip would be to precook the potatoes at an earlier time. Enjoy!
2 lb. sweet potatoes, unpeeled
1/2 C. fresh orange juice
1/4 C. butter
1/4 C. firmly packed light
brown sugar
1/4 C. honey
2 Tbsp. dark rum or bourbon
1/2 tsp. ground ginger
1 Tbsp. butter
Sea Salt
Preheat oven to 425 degrees. Pierce potatoes several times with a fork. Bake 25 to 35 minutes or until just tender. Cool completely (about 30 minutes).
Meanwhile, bring orange juice and next 5 ingredients to a simmer in a small saucepan over medium-low heat. Simmer, stirring often, 5 minutes or until thickened. Remove from heat.
Peel sweet potatoes, and cut crosswise into 1-1/2 inch pieces.
Melt 1 Tbsp. butter in a 10-inch cast-iron skillet; cook over medium heat 1 minute or until butter begins to brown. Carefully add sweet potatoes, cut sides down, and cook 5 minutes. Do not stir.
Pour orange juice mixture over potatoes, and cook 10 minutes or until glaze is slightly thickened. Transfer potatoes, seared sides up, to a serving platter; pour glaze over potatoes, and sprinkle with salt.
