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| By Edward Bottone |
4 tbs corn or vegetable oil, divided
5 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch chunks
coarse sea salt and freshly ground black pepper
¼ cup Gosling’s Black Seal® Rum
½ cup pure maple syrup
juice of a lime
½ tsp cinnamon
Method
Preheat oven to 400°F.
Combine sweet potatoes and oil in large bowl; toss. Divide sweet potatoes between baking sheets, spreading evenly. Sprinkle generously with salt and pepper. Roast until almost tender, turning occasionally, about 35 minutes depending on size. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature.)
In a heavy bottomed saucepan combine Gosling’s Black Seal Rum, maple syrup, lime juice and cinnamon and bring to a boil. reduce to simmer and cook for 10 minutes. Drizzle over sweet potatoes, toss to coat. Roast until sweet potatoes are tender and syrup is reduced to glaze, about 10- 15 minutes. Serve hot.
