Best Rum Baked Sweet Potatoes Recipes

JAMAICAN LOADED BAKED SWEET POTATOES WITH PULLED PORK AND MANGO RUM SALSA

Jamaican Loaded Baked Sweet Potatoes with Pulled Pork and Mango Rum Salsa image

It's hard to feel guilty about devouring a loaded baked potato with pulled pork when it's a beta carotene-packed sweet potato topped with fiber-filled mango. Shave down prep time by using two cups of thawed Make-Ahead Oven-Roasted Pulled Pork!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 14

Ingredients

4 large sweet potatoes (red-fleshed)
1/4 teaspoon salt
1 tablespoon packed brown sugar
1 tablespoon lime juice
1 1/2 teaspoons dark rum
2 teaspoons finely chopped gingerroot
1 tablespoon finely chopped seeded jalapeño chile
1/4 cup diced red onion
1 cup diced mango
2 tablespoons chopped fresh cilantro
2 cups oven-roasted pulled pork
1 tablespoon olive oil
1 1/2 teaspoons jerk seasoning
1/4 cup crumbled queso fresco cheese (1 oz)

Steps:

Heat oven to 400°F. Line rimmed cookie sheet with foil; spray with cooking spray. Place sweet potatoes on cookie sheet, and poke all over with fork. Bake 1 hour to 1 hour 15 minutes or until completely tender when pierced all the way through with knife. Cool about 10 minutes or until easy to handle.
Meanwhile, in small bowl, stir together brown sugar, lime juice, rum and gingerroot until brown sugar dissolves. Add jalapeño chile, onion and mango; toss to coat. Stir in cilantro; cover and refrigerate.
In medium microwavable bowl, mix pork, olive oil and jerk seasoning. Microwave uncovered on High 1 to 2 minutes or until steaming hot.
Cut open sweet potatoes. Using fork, mash up the flesh of each potato in their jackets. Divide salt among potatoes, and stir in with fork. Divide pork mixture, salsa, then cheese among the 4 potatoes.

Nutrition Facts : Calories 400, Carbohydrate 43 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 5 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 16 g, TransFat 0 g

RUM-BAKED SWEET POTATOES

Rum-Baked Sweet Potatoes image

Make and share this Rum-Baked Sweet Potatoes recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Protein

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

4 -5 lbs sweet potatoes or 4 -5 lbs yams
2 oranges
1 cup dark brown sugar
1/3 cup dark rum (Meyers)
salt
fresh ground black pepper
8 tablespoons unsalted butter, cut into small pieces

Steps:

Preheat oven to 400°.
Prick sweet potatoes with a fork and place them on a baking sheet; bake for about 1 hour or until tender when pierced with a fork.
Remove from oven; when they are cool enough to handle, scoop out the flesh.
In a bowl, mash the potatoes-it is ok if there are some lumps, the mixture does not have to be a fine puree.
With a rasp grater or citrus zester, remove zest of both oranges; chop it and set aside.
Juice the oranges, then stain the juice, pouring it into the potatoes.
Add in half the zest, half the brown sugar, and half the rum.
Season to taste with salt and pepper.
Transfer mixture to a casserole dish; dot the top with butter; sprinkle the remaining brown sugar and rum over the top.
Bake until heated through, about 30 minutes.
Just before serving, scatter the remaining zest over the top.