Black Seal® Rum
& Maple Sweet
- 4 tbs corn or vegetable oil
- 5 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch chunks
- Coarse sea salt and freshly ground black pepper
- 1/4 cup Goslings Black Seal® Rum
- 1/2 cup pure maple syrup
- Juice of a lime
- 1/2 tsp cinnamon
Preheat oven to 400°F.
Combine sweet potatoes and oil in large bowl; toss. Divide sweet potatoes between baking sheets, spreading evenly. Sprinkle generously with salt and pepper. Roast until almost tender, turning occasionally, about 35 minutes depending on size. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature.)
In a heavy bottomed saucepan combine Goslings Black Seal Rum, maple syrup, lime juice and cinnamon and bring to a boil, reduce to simmer and cook for 10 minutes. Drizzle over sweet potatoes, toss to coat. Roast until sweet potatoes are tender and syrup is reduced to glaze, about 10- 15 minutes. After sweet potatoes are done roasting, pan drippings may need to be further reduced separately to achieve glaze.
Photo Credit: Eva L. Baughman