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Rum-Raisin Sweet Potatoes

My family and I have traded in classic baked potatoes for these sweet potatoes with a spicy twist. The Chinese five-spice powder gives the spuds an added tasty kick.
  • Total Time
    Prep: 20 min. Cook: 1 hour + cooling
  • Makes
    16 servings (3/4 cup)

Ingredients

  • 8 large sweet potatoes (about 6-1/2 pounds)
  • 1 cup raisins
  • 2/3 cup dark rum
  • 1 cup half-and-half cream
  • 1/2 cup butter, cubed
  • 3 tablespoons brown sugar
  • 1 tablespoon Chinese five-spice powder
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup chopped walnuts, toasted

Directions

  • Place potatoes in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 40-45 minutes or until tender. Meanwhile, in a microwave-safe bowl, combine raisins and rum. Microwave, uncovered, on high for 30 seconds; set aside. In a small saucepan, heat cream and butter until butter is melted. Drain potatoes. When cool enough to handle, peel potatoes; return to pan.
  • Mash potatoes, gradually adding brown sugar, five-spice powder, salt, pepper and butter mixture. Stir in raisin mixture. If necessary, warm potatoes over low heat, stirring occasionally. Transfer to a serving bowl. Sprinkle with walnuts.

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