Best Sweet Rum Sauce Recipes
SWEET POTATO BREAD PUDDING WITH RUM SAUCE
Make and share this Sweet Potato Bread Pudding with Rum Sauce recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Peel and finely chop sweet potatoes.
- Arrange sweet potato in a steamer basket over boiling water.
- Cover and steam 10 minutes or until tender.
- Set aside.
- Combine raisins and rum.
- Set aside.
- In a bowl, combine eggs,sugar, 1 qt whipping cream, half and half, cane syrup and cinnamon.
- Add bread pieces, sweet potato, and raisin mixture.
- Spoon mixture evenly into 2 lightly greased 11x 7-inch baking dishes.
- Bake at 350ºF for 1 hour or until set, covering with foil to prevent over browning, if necessary.
- Serve warm with Rum Sauce and whipped cream.
- For Rum sauce: Melt butter in a heavy saucepan over low heat; stir in rum.
- Add powdered sugar; stir with a whisk until smooth.
- Stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture reaches 160ºF.
- Makes 2 1/2 cups.
Nutrition Facts : Calories 682.5, Fat 45.1, SaturatedFat 27.5, Cholesterol 216.4, Sodium 290.7, Carbohydrate 62.7, Fiber 2.4, Sugar 42.5, Protein 6.8
SWEET POTATO BALLS WITH VANILLA RUM SAUCE
I got this recipe from Paula Deen, play around with it some, and added my own concoction of a vanilla rum sauce- Mmmm. Now Paula makes them with giant marshmallow, I prefer the smaller ones (it's a little more work, but it's a better ratio of potato to marshmellow, and they're bite sized!) These are for those people with a bounce-me-off-the-wall-with-all-the-sugar-I-just-consumed sweet tooth. Not for the faint of heart. Blow away your in-laws during the Holidays with this gem. Or stab them with a toothpick, and you've got an awesome hors d'eurve on your hands.
Provided by Super-Wife
Categories Dessert
Time 1h55m
Yield 32 balls, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Bake the sweet potatoes with the skin ON (brush with oil, poke holes with a fork, and leave in the oven for about 45 minutes)
- Once they finish, peel and mash them. Set oven to 350 degrees.
- Stir in only 2/3 cup of brown sugar, all orange juice, all orange zest and all nutmeg.
- Place coconut in a food processor and leave on for about 30 seconds.
- In a small bowl, combine coconut, granulated sugar and cinnamon.
- Press mashed potatoes around the marshmallow, creating a 1" in diameter ball. The easiest way is to roll it around using both hands. You'll be a pro in no time!
- Roll the balls in the coconut mixture and place in a 9x13 casserole dish.
- Bake for 15-20 minutes.
- Now, while those are cooking, make your drizzling/dipping sauce: In a big pan melt the remaining brown sugar (1 cup) and butter.
- Add rum and heavy cream.
- Put all pecans (optional) in the food processor for about a minute. Then add them to your sauce.
- When the sweet potato balls are done, gingerly drizzle the rum sauce on them, or place the sauce in a condiment cup to the side.
Nutrition Facts : Calories 677.1, Fat 26.2, SaturatedFat 19.2, Cholesterol 47.5, Sodium 217.9, Carbohydrate 112.9, Fiber 4.3, Sugar 95.1, Protein 2.9
SWEET RUM SAUCE
I used this sauce atop of my homemade mincemeat pie. Put it on a warm piece of pie and watch it melt over the sides. Sooo good, try it on top of your favorite dessert.
Provided by Charlotte J
Categories Sauces
Time 20m
Yield 1 batch of sauce
Number Of Ingredients 5
Steps:
- Cream butter; mix in powder sugar.
- Add egg whites.
- Add the flavorings.
- I just stored in an airtight container and put a dollop on the piece of pie.
- Or you can make into small patties with hands.
- Place on a plate then sprinkle lightly with nutmeg.
- Store in refrig.
Nutrition Facts : Calories 952, Fat 46.3, SaturatedFat 29.2, Cholesterol 122, Sodium 438.2, Carbohydrate 120.6, Sugar 118.5, Protein 7.7
ZEA'S SWEET POTATO BREAD PUDDING WITH RUM SAUCE
Steps:
- Note: Adapted from Zea Rotisserie and Grill in New Orleans. The restaurant bakes the pudding in a 3-inch-deep casserole dish; if using a dish this depth, the baking time can increase by as much as an hour. Sweet potato bread pudding 1. In the bowl of a stand mixer, or in a large glass or nonreactive bowl using a hand mixer, beat the eggs. Slowly beat in the sugar, then beat in the pumpkin pie spice and vanilla extract. Beat in the mashed sweet potatoes until thoroughly combined, then beat in the butter. Add the milk, beating until all of the ingredients are completely and thoroughly incorporated. If using a stand mixer, transfer the custard base to a large glass or nonreactive bowl. 2. Using your hands, mix the bread cubes and raisins into the custard base. Cover and refrigerate the mixture overnight. 3. Shortly before baking, heat the oven to 275 degrees. Thoroughly stir the mixture, making sure there are no white spots of un-soaked bread (it is fine if the soaked bread breaks down somewhat as you stir), and check to see that the raisins are evenly distributed. 4. Pour the mixture into a lightly buttered 13-by-9-inch baking dish. Lightly scatter and press the pecans onto the top of the pudding. 5. Bake the pudding until it has puffed and the custard is set in the center, about 70 to 90 minutes. Remove the pudding to a rack to cool for 2 hours before serving. Rum sauce 2 cups light corn syrup 1/4 cup dark rum 1 cup (2 sticks) butter, at room temperature 2 tablespoons vanilla extract In a medium saucepan, heat the corn syrup, rum and vanilla to a simmer over medium heat. Remove from heat and, using a whisk, vigorously beat in the softened butter. Keep at room temperature until ready to serve. This makes about 3 cups sauce. Each of 16 servings: 735 calories; 10 grams protein; 104 grams carbohydrates; 3 grams fiber; 32 grams fat; 15 grams saturated fat; 161 mg cholesterol; 61 grams sugar; 272 mg sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love