Jamaican Sweet Potatoes
2 large sweet potatoes (about 2 lbs)
5-6 small apples
? cup brown sugar
2 shots dark rum
1 Tsp. nutmeg
2 Tsp. fresh lime juice
1 cup applebutter
Bake sweet potatoes at 350 for an hour.
Meanwhile, simmer all other ingredients to liquid.
Peal and slice potatoes and apples.
Layer both in baking dish, spooning liquid ingredients over each layer.
Bake at 350 for 30 minutes (or until tender),
basting with liquid from bottom of dish every 10 minutes.
Cool for 15 minutes, to allow potatoes to absorb juices.
Note: This is actually my adaption of another recipe for Jamaican Yams, so
the amounts are really just my best estimates. The original called for
butter (I substituted apple butter), pepper (that didn?t sound very tasty),
and orange peel (I didn?t have any). It also did NOT include apples, but I
added them anyway. I like to use Gala apples (the skin is more tender than
most other kinds) and leave the peeling on.
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