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South Pacific Sweet Potato Gratin




Source of Recipe


Whaler's Rum


List of Ingredients




4 lbs. sweet potatoes, pricked several times with a skewer
3 Golden Delicious apples, peeled and cut lengthwise into 1/8ths
1/4 cup fresh lemon juice
1 cup halved roasted chestnuts (at specialty food shops)
6 Tbsp. unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup honey
2 tsp. Whaler's Rare Reserve Dark Rum
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves

Recipe



PREHEAT THE OVEN TO 400°F

Bake sweet potatoes in middle of oven 45 minutes to 1 hour, or until tender. Let them cool. Peel sweet potatoes, cut them diagonally into 1/4-inch slices. In a bowl toss apples with lemon juice and arrange them with sweet potato slices in buttered 14" gratin dish. Sprinkle with chestnuts. In stainless steel or enameled saucepan, cook remaining ingredients over moderate heat, stirring, until sugar is dissolved. Spoon mixture over the sweet potatoes and apples, bake gratin in middle of oven, basting occasionally, for 30 minutes, or until apples are just tender and sweet potatoes are heated through. The uncooked gratin can be assembled 1 day ahead and kept refrigerated, covered. Bake, uncovered, basting occasionally, for 40 minutes. Put gratin under preheated broiler about 4 inches from the heat until edges are browned lightly. Makes 8 servings