Spicy Orange Rum Laced Sweet Potatoes
Elevate your holiday table or weeknight dinner with these rich and flavorful Spicy Orange Rum Laced Sweet Potatoes. Tender, caramelized sweet potatoes are roasted to perfection, then coated in a luscious glaze made from dark rum, fresh orange juice, and a medley of warm spices like cinnamon, nutmeg, and cayenne for a subtle kick. The sweet, tangy, and slightly spicy glaze beautifully complements the natural sweetness of the potatoes, while optional chopped pecans add a delightful crunch. Garnish with fresh parsley for a vibrant finish, and serve this sophisticated dish as a standout side for festive feasts or cozy gatherings. Ready in under an hour, this recipe offers the perfect balance of sweet, savory, and spicy flavors that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 4 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 0.25 cup orange juice
- 1 teaspoon orange zest
- 3 tablespoons dark rum
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.25 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped pecans (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Peel the sweet potatoes and cut them into 1-inch cubes. Spread the cubes evenly on the prepared baking sheet.
Melt 2 tablespoons of butter and drizzle it over the sweet potatoes. Sprinkle with 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper. Toss the sweet potatoes to coat evenly.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, turning them halfway through, until they are tender and slightly caramelized.
While the sweet potatoes are roasting, make the spicy orange rum glaze. In a small saucepan over medium heat, melt the remaining 2 tablespoons of butter.
Add the brown sugar, orange juice, orange zest, dark rum, cinnamon, nutmeg, cayenne pepper, and the remaining 0.5 teaspoon of kosher salt and black pepper to the saucepan. Stir well to combine.
Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the glaze thickens slightly and becomes syrupy. Remove from heat and set aside.
Once the sweet potatoes are roasted, transfer them to a large serving dish. Pour the warm glaze over the sweet potatoes and toss gently to coat.
If desired, sprinkle the dish with chopped pecans for added crunch and garnish with fresh parsley for a pop of color.
Serve warm and enjoy!
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 11.4 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
