ezRecipe-Zee: Cooking Recipe: How to make Rum-Glazed Sweet Potato, Apple, And Chestnut Gratin

Rum-Glazed Sweet Potato, Apple, And Chestnut Gratin

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Date Added:	May 7, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Sides / Condiments, Vegetables, Copy Cat / Restaurant

Ingredients:

3     pounds        sweet potatoes
                    times with a skewer
3                   Golden Delicious apples
                    cut lengthwise into eighths
1/4   cup           fresh lemon juice
1     cup           halved vacuum-packed roasted chestnuts
                    = (available at specialty food shops)
6     tablespoons   unsalted butter
1/2   cup           light brown sugar - (firmly packed)
1/2   cup           honey
2     tablespoons   dark rum
1/2   teaspoon      cinnamon
1/4   teaspoon      ground ginger
1/4   teaspoon      ground mace

Directions: one line for each direction. When saved the lines will be numbered.

Preheat the oven to 400 degrees.
Bake the sweet potatoes in the middle of the oven for 45 minutes to 1 hour, or until tender. Let them cool. Peel the sweet potatoes and cut them diagonally into 1/4-inch slices.
In a bowl toss the apples with the lemon juice and arrange them with the sweet potato slices in a buttered 14-inch gratin dish. Sprinkle with the chestnuts.
In a stainless steel or enameled saucepan, cook the remaining ingredients over moderate heat, stirring, until the sugar is dissolved. Spoon the mixture oven the sweet potatoes and apples and bake the gratin in the middle of the oven, basting occasionally, for 30 minutes, or until the apples are just tender and the 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 the gratin under a preheated broiler about 4 inches from the heat until the edges are browned lightly.
This recipe yields 8 servings.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* SARA'S SECRETS with Sara Moulton - (Show # SS-1A21) - from the TV FOOD NETWORK