Best Rum Raisin Sweet Potatoes Recipes

SWEET POTATOES WITH BRANDY AND RAISINS

Steps:

• Pour brandy over raisins in a small bowl, cover, and allow to stand for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish with the softened butter.
• Place sweet potatoes on a baking sheet, and bake in preheated oven until tender, about 30 minutes. Remove and allow to cool until cool enough to handle, then peel the potatoes and slice them 1/2 inch thick. Arrange the potato slices in the prepared baking dish, and sprinkle with sugar and brandy-soaked raisins.
• Return the sweet potatoes to the oven, and bake 30 to 40 minutes until hot and bubbly.

SWEET POTATOES WITH BRANDY AND RAISINS

Steps:

• Preheat oven to 350 degrees. In a small bowl, let the raisins soak in the brandy for 20 minutes. Grease a shallow baking pan with butter and layer sweet potato slices. In a saucepan, combine brown sugar, cinnamon, water and margarine and bring to a boil. Add the raisins and brandy and pour mixture over sweet potatoes. Bake uncovered for 40 minutes, basting with juices.

SWEET POTATO CAKE WITH RUM-PLUMPED RAISINS AND A SPIKED GLAZE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a 10-inch fluted Bundt pan. 2. In a nonreactive bowl, soak raisins in the rum for at least 30 minutes. Sift together the flour, baking powder, soda, salt and spices. 3. Peel sweet potatoes, cut them into chunks, place in salted water, bring to a simmer and cook until tender when pierced with a knife. Drain and let dry for a few minutes, then mash coarsely. Measure 2 cups of sweet potatoes and reserve. 4. In a mixer fitted with a whisk, beat the eggs to break them up, then add the sugar and beat until light and fluffy, about 2 minutes. Beat in the vegetable oil and vanilla. Drain the raisins, reserving the liquid. Add ¤ cup of the rum to the batter. Add the sweet potatoes and mix until thoroughly combined. 5. Add the flour mixture to the batter in three additions, alternating with the buttermilk (start and finish with the flour). Fold in raisins. Pour the batter into the Bundt pan and bake for 80 minutes, or until a toothpick comes out clean. Cool for 10 minutes and then invert onto a wire rack. 6. While the cake is cooling, make the glaze: Mix the sugar, butter and cream in a heavy saucepan. Bring to boil over medium heat, stirring until the sugar dissolves. Continue to boil until the mixture thickens somewhat, 3 minutes, stirring often. Remove from heat and add about 1 tablespoon of reserved rum (add fresh rum, if needed). 7. Set the cake and cooling rack over a baking sheet. With a toothpick, punch holes all over the cake. Pour 1/3 of the glaze over the cake. Wait 15 minutes, then pour the remaining glaze on top. You must glaze the cake while it's hot. Allow cake to cool completely. Serves 12

RUM RAISIN SWEET POTATO PIE

Steps:

• Preheat the oven to 425.
• Combine all the ingredients except the raisins and rum and pie shell in a large mixing bowl.
• Mix on medium speed with an electric mixer until the texture is smooth.
• Fold in the raisins and rum, then pour into pie shell and bake for 10 minutes.
• Reduce the temperature to 350. Bake for an additional 45 minutes or until the filling is set. Cool on a wire rack.

SWEET POTATOES WITH RUM

Steps:

• Boil the whole, unpeeled, sweet potatoes until tender but not too soft-- it will take anywhere from 20 to 40 minutes depending on the thickness of your potatoes.
• Drain and, when cool enough to handle, peel and slice into 1/4-inch slices.
• Preheat oven to 350F degrees.
• Arrange the slices in an attractive overlapping pattern in a buttered shallow baking dish.
• Dot with butter pieces, then sprinkle with brown sugar and raisins, if using.
• Drizzle the rum over all.
• Bake in preheated oven, uncovered, until bubbly and glazed, about 30 minutes.