Key Lime Sweet Potatoes

March 30, 2006 at 9:25 pm (B_, Fall recipes, Other, Root vegetables, Starches, Winter recipes)


I tried this recipe from the cookbook Some Like It Hot by Robin Robertson. I’m calling it key lime sweet potatoes not because it has key limes in it (although it could) but because Derek said it tasted like key lime pie.

Rum and Lime-Laced Sweet Potatoes

  • 6 long slender sweet potatoes, peeled (about 3 pounds)
  • 1/2 cup light brown sugar (I think I used a few Tbs.?)
  • 1/4 cup butter (I think I used 2 Tbs?)
  • 2 Tbs. freshly grated lime zest
  • 1/4 cup freshly squeezed lime juice
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne
  • 3 Tbs. dark rum (I only had light rum)
  1. Place the sweet potatoes in a large saucepan with just enough water to cover, place over medium-high heat, and cook until just tender, about 15 minutes. (It’s important to cook the potatoes to the same softness, so if they’re not the same size take the smaller ones out sooner). Drain well and cool. Trim the ends of the sweet potatoes, peel, and cut crosswise into 1/2 inch slices.
  2. Preheat the oven to 400 degrees Fahrenheit. Coat a 9×13-inch (or maybe a 15×10-inch?) baking pan with cooking spray. Arrange the potatoes in the baking dish in slightly overlapping rows. Combine the sugar, butter, lime juice, salt, and cayenne in a medium saucepan over low heat and stir until the butter melts. Increase the heat to medium and bring to a simmer. Remove from the heat and stir in the rum. Pour the mixture over the top of the potatoes. Bake for 10 minutes, basting a few times. Sprinkle the lime zest over the potates and continue baking until soft, about 10 minutes more.
  3. Turn the oven setting to broil and broil the potatoes until browned on top, about 2 minutes serve hot.

Serves 8 as a (large) side dish.

Original recipe yields 266 calories per serving, 3 grams fat, 5 grams fiber, and 62mg calcium. I don’t have the stats for my reduced calorie version.

Derek said it tasted like key-lime sweet potatoes and scarfed it up. I liked it too! I want to try it again, using olive oil instead of butter, and measuring the oil and salt and calculating the stats.

Rating: B

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