INGREDIENTS:
3 large sweet potatoes
1 tablespoon vegetable oil
2 tablespoons melted butter
1/2 teaspoon habanero powder
1/4 cup dark brown sugar
3 tablespoons ginger, freshly grated
2/3 cup fresh orange juice
2 tablespoons fresh Key lime juice
1 tablespoon Jamaican dark rum
1/2 teaspoon Jamaican allspice
METHOD:
Preheat oven to 350°F.
Wrap sweet potatoes in foil. Place potatoes on a baking pan and bake for 35 minutes.
Remove the foil from the potatoes. Allow potatoes to cool. When potatoes are cool enough to handle, remove skins and slice them into 1/2 inch slices.
Generously coat 9 x 13-inch ovenproof glass baking dish with vegetable spray or vegetable oil.
Layer the potato slices in the pan.
Mix the remaining ingredients in a small bowl and drizzle over the potatoes.
Cover the potatoes with foil and bake them in a 350°F oven for 15 to 20 minutes, until they are barely tender. Remove the foil and bake the potatoes for an additional 10 to 15 minutes, until the coating starts to crisp up.
YIELD: 4 Servings
