If there's anything better than delicious, nutritious sweet potatoes, it's sweet potatoes with just a touch holiday spirit—literally. Yes, these puppies are splashed with rum, which really brings out their flavor. Pecans and cranberries make this dish—from our very own Robin Robertson—perfect for the holidays, and you'll be hard-pressed to find a prettier plate-filler.
Serves 4
What You Need:
2 tablespoons olive oil
1 pound sweet potatoes, peeled and cut into 1/4-inch thick slices
Salt and black pepper to taste
2 tablespoons dark rum
1/2 cup dried cranberries
1/2 cup pecan halves, toasted
1/2 teaspoon light brown sugar
1/4 teaspoon allspice
What You Do:
1. Heat the oil in a large skillet over medium heat. Add the potato slices and season lightly with salt and pepper. Cover the pan, reduce heat to low, and cook until tender, about 15 to 20 minutes, turning occasionally.
2. Add the rum, cranberries, pecans, sugar, and allspice, and continue cooking for about 2 minutes, turning gently to combine. Taste to adjust seasonings. Serve hot.
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