|Rum-Raisin Sweet Potatoes
Great with roasted meats all fall and winter long.
1 1/4 cups cranberry juice or apple cider
1/3 cup dark rum
2 tablespoons brown sugar
1 tablespoon hazelnut oil or walnut oil or butter
1 teaspoon coarse kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
3 lbs. sweet potatoes, cut into 3/4 to 1 inch cubes
1/3 cup raisins or dried cranberries
Preheat oven at 375 degree F. Lightly oil a 2-3 quart baking dish or coat with non-stick cooking spray; set aside.
In a saucepan, combine cranberry juice or apple cider, rum, brown sugar, oil or butter, salt, coriander, allspice and nutmeg. Heat over low heat, stirring, until all the sugar dissolves.
Spread half the sweet potatoes in the prepared dish. Pour half the juice mixture over the sweet potatoes; sprinkle with raisins or cranberries. Spread the remaining sweet potatoes on top; pour the remaining liquid over all.
Cover and bake until tender, about 1 hour. Raise the heat to 425 degrees F, uncover and bake, basting several times, until the juices are thick and bubbling and the top browns slightly, about 30 minutes.
Makes 6 servings