Rum-Baked Sweet Potatoes

This is a great sweet potato recipe if you don't want that gooey-sweet concoction we usually associate with candied sweet potatoes.

6 medium sweet potatoes, peeled

1/3 cup butter

1 1/2 cups packed dark brown sugar

2/3 cup dark rum

1/3 cup fresh orange juice

3/4 teaspoon ground allspice

Salt and pepper

Preheat the oven to 350°.

Place the potatoes in a large pot of lightly salted boiling water. Cover and boil for 15 to 20 minutes, or until still slightly firm when pierced with a fork. Drain and cut each sweet potato into quarters. Place them in a single layer in a 9-by-13-inch baking pan. Set aside.

In a large skillet, melt the butter over medium heat; add the brown sugar, rum and orange juice. Bring to a boil, stirring occasionally to break up any lumps of sugar. Reduce the heat and simmer for 7 to 8 minutes, stirring occasionally, until the sauce is thickened and slightly caramelized. Stir in the allspice.

Drizzle the rum mixture over the sweet potatoes. Gently turn the potatoes in the glaze to coat all sides. Season with salt and pepper. (You can prepare to this point as much as a couple of days ahead.) Bake 20-25 minutes or until the sauce is bubbly and the potatoes are heated through and tender.

Makes 12 servings.