Rummed Yams RecipeOrigin: Aruba Period: Traditional |
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In Aruba, in common with much of the Caribbean, yams are the local name for sweet potatoes so this is a sweet potato dish. Ingredients:
900g sweet potatoes (yams), peeled 
Rummed Yams Preparation:Method:Bring a pan of lightly-salted water to a boil, add the sweet potatoes and boil for about 15 to 20 minutes, or until about 2/3 cooked. Remove from the pan, slice into rounds and set aside. Butter your casserole dish and sprinkle the sugar and the orange zest over the base. Warm the rum in a small pan or a large ladle and pour over the base of the casserole dish. Flame the rum and when the flames have died down arrange the sweet potatoes over the base. Sprinkle the cinnamon, mace and orange juice over the top then season with salt. Dot the butter over everything then transfer to an oven pre-heated to 170°C and bake for 40 minutes. Serve hot. |
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