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Author Notes: My mother makes this every Thanksgiving and has been doing so since before I was born. It has evolved over the years, but this is my favorite version. —Izzy
Serves 6-8 with leftovers
- 6-8 medium sweet potatoes
- 2/3 cup brown sugar
- 1/4 cup apple cider
- 2 T. butter
- 1/2 cup raisins and/or 1/2 chopped apple (or more to taste)
- 1/4 cup rum
- 1/3 - 1/2 cup chopped pecans
- Wash the potatoes, but do not peel them (they may be sliced into large-as-possible chunks if necessary in order to fit the pot).
- Boil in salted water to cover until barely soft -- about 15-20 minutes. Drain, cool and peel.
- Slice potatoes (about 1/2 inch thick) into a buttered casserole, sprinkling in the diced apples as you go (about a 6-8 cup casserole or baking pan is fine).
- In a small saucepan, bring the brown sugar, cider, butter and raisins to a low boil, then add the rum. (If desired, you can then bring the mixture to a high boil for a minute or two to boil off the alcohol, but it's optional.)
- Pour the rum mixture over the potatoes.
- Sprinkle the chopped pecans over the top and poke them between the potatoes.
- Bake uncovered at 350 for 30 minutes, basting two or three times with the syrup in the pan.
- Serve hot from the oven, or cover with tin foil and put in a box with newspapers crumpled around to maintain the heat, transport it to your next potluck dinner and serve warm. Leftovers are great.
- This recipe was entered in the contest for Your Best Sweet Potato Recipe
No Laffy Matter
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