This is a jazzed up sweet potato dish. A fun and yummy complement to the holiday meal.
You’ll Need:
- 1/3 cup sweet or dry sherry or Madeira
- 2/3 cup raisins
- 2 pounds sweet potatoes, baked, boiled or steamed until tender
- ½ cup unsalted butter, melted
- 4 large eggs
- 2 cups milk
- 1 cup packed brown sugar
- ½ teaspoon mace
- Pinch of salt
- Grated zest of 1 orange
- 2 Tablespoons lemon juice
- ¼ cup plus 1 Tablespoon dark rum
Directions:
- Pour the sherry or Madeira over the raisins in a small bowl; let stand for 30 minutes or longer.
- Preheat the oven to 375 F with a rack in the center.
- Butter an 11 inch oval gratin dish or other shallow basking dish; set aside.
- Halve the cooked sweet potatoes; scoop out the flesh and place it in a large bowl.
- Add ¼ cup plus 1 Tablespoon of the melted butter.
- Add the eggs, one at a time, and beat with an electric mixer into the sweet potato-butter mixture.
- Add the milk, 1/3 cup of the brown sugar, the mace, salt and orange zest and beat until blended.
- Beat in the raisins and their soaking liquid.
- Scoop the mixture into the baking dish.
- For the Rum Glaze:
- Warm the remaining 3 Tablespoons of melted butter in a small skillet.
- Stir in the remaining 2/3 cup brown sugar and the lemon juice;
- Cook over medium-high heat, stirring occasionally, until bubbly, 3 to 5 minutes.
- Stir in the rum and return the mixture to a boil.
- Drizzle the rum glaze randomly over the surface of the sweet potato mixture.
- Bake until the pudding is set and the glaze is bubbly, about 45 minutes.
- Serve it warm topped with whipped cream flavored with vanilla and dark rum.
Serves 10-12
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