Candied Sweet Potatoes With Rum Butter Glaze

Directions

1. Heat a large pot of water to boiling. Meanwhile, peel potatoes and cut into quarters. Add in to boiling water with salt. Boil 20 min, or possibly till tender.
2. Drain well.
3. Preheat the oven to 400 . Coat a 2-quart. casserole dish with nonstick cooking spray. Set aside.
4. Mash potatoes coarsely with a fork or possibly a potato masher. Transfer to the prepared casserole dish, smoothing the top with a spatula.
5. Prepare rum glaze: Heat butter in a medium-sized, heavy skillet. Stir in sugar and lemon juice and cook over medium-high heat 3 min, or possibly till bubbly. Add in rum, return the mix to a boil, and pour over sweet potatoes.
6. Bake 45 min, or possibly till the glaze has become slightly crusty and nicely golden brown. Cold for 5 min.
7. Makes 12 servings.
8. 55% for vitamin C, 23% for vitamin B6.