5 lb sweet potatoes
1/2 tsp salt
1 nonstick cooking spray
RUM GLAZE
1 tbsp butter
1/3 cup brown sugar, packed
1 tbsp lemon juice
3 tbsp dark rum
1 . or apple cider
Directions
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 **
Servings: 12 servings
Candied Sweet Potatoes W/Rum Butter Glaze Recipe brought to you by Recipe Ideas
Categories: Candy; Potato; Sauce; Vegetable
The History of Recipes
Historians have proved the existence of recipes back into antiquity, in fact as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, sadly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe in existence, according to academics is a series of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, there are a couple of interesting cookery books published in the 14th Century ; one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the spicy food that we all know today, but rather recipes for the types of meals served to the rich and wealthy people of those days. Later on, in the 15th century, the Crusaders brought back many new foods and spices from the holy land, including rosemary and coriander. The introduction of these new foods and spices created an outbreak in manuscripts on cookery, the majority of which are now in private libraries. Over the succeeding few centuries, the powerful families of Europe tried to serve the most extravagent banquests, and consequentially the best cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the 1800s the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and writing down recipes to help cooks of their time. When we get to the 20th century, recipe publications were increasing in popularity as a result of better eduction, people having more spare time and having more money. The TV revolution brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Candied Sweet Potatoes W_Rum Butter Glaze recipe.
