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Candied sweet potatoes w/rum butter glaze

Yield: 12 Servings

Ingredients:

• 5 lb Sweet potatoes
• 1/2 ts Salt Nonstick cooking spray MMMMM-------------------------RUM GLAZE------------------------------
• 1 tb Butter
• 1/3 c Brown sugar; packed
• 1 tb Lemon juice
• 3 tb Dark rum

Instructions:

. or apple cider Heat a large pot of water to boiling. Meanwhile peel potatoes and cut into quarters. Add to boiling water with salt. Boil 20 minutes or until tender. Drain well. Preheat the oven to 400ø. Coat a 2-qt. casserole dish with nonstick cooking spray. Set aside. Mash potatoes coarsely with a fork or a potato masher. Transfer to the prepared casserole dish smoothing the top with a spatula. Prepare rum glaze: Melt butter in a medium-sized heavy skillet. Stir in sugar and lemon juice and cook over medium-high heat 3 minutes or until bubbly. Add rum return the mixture to a boil and pour over sweet potatoes. Bake 45 minutes or until the glaze has become slightly crusty and nicely golden. Cool for 5 minutes. Makes 12 servings. * Approximate nutritional analysis: 231 calories per 1/2-cup serving; 3g protein; 50g carbohydrate; 2g fat (6% of calo- ries) 4g fiber; 3mg cholesterol 125mg sodium; more than lOO% of the Daily Value for vitamin A 55% for vitamin C 23% for vitamin B6. ** American Health -- November 1995 **

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