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Recipe Name: Candied Sweet Potatoes With Rum Butter Glaze Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 12

5 Pound(s) Sweet potatoes
1/2 Teaspoon(s) Salt
Nonstick cooking spray
1 Tablespoon(s) Butter
1/3 Cup(s) Brown sugar, packed
1 Tablespoon(s) Lemon Juice
3 Tablespoon(s) Dark rum
. or apple cider
Heat a large pot of water to boiling. Meanwhile, peel potatoes and cut
into quarters. Add to boiling water with salt. Boil 20 minutes, or
until tender. Drain well. Preheat the oven to 400ø. Coat a 2-qt.
casserole dish with nonstick cooking spray. Set aside. Mash potatoes
coarsely with a fork or a potato masher. Transfer to the prepared
casserole dish, smoothing the top with a spatula. Prepare rum glaze:
Melt butter in a medium-sized, heavy skillet. Stir in sugar and lemon
juice and cook over medium-high heat 3 minutes, or until bubbly. Add
rum, return the mixture to a boil, and pour over sweet potatoes. Bake
45 minutes, or until the glaze has become slightly crusty and nicely
golden. Cool for 5 minutes. Makes 12 servings. Approximate nutritional
analysis: 231 calories per 1/2-cup serving; 3g protein; 50g
carbohydrate; 2g fat (6% of calo- ries), 4g fiber; 3mg cholesterol,
125mg sodium; more than lOO% of the Daily Value for vitamin A, 55% for
vitamin C, 23% for vitamin B6. ** American Health -- November 1995
** From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 169
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 4.4mg
Sodium: 125.2mg
Potassium: 300.9mg
Carbohydrates: 34.9g
Fiber: 3.4g
Sugar: 13.5g
Protein: 2.4g

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