Rum-Glazed Sweet Potato, Apple, And Chestnut Gratin

Recipe Ingredients

3 lbs	1362g / 48oz	Sweet potatoes - pricked several
		Times with a skewer
3		Golden Delicious apples - peeled, and
		Cut lengthwise into eighths
1/4 cup	59ml	Fresh lemon juice
1 cup	237ml	Halved vacuum-packed roasted chestnuts
		= (available at specialty food shops)
6 tablespoons	90ml	Unsalted butter
1/2 cup	80g / 2.8oz	Light brown sugar - (firmly packed)
1/2 cup	118ml	Honey
2 tablespoons	30ml	Dark rum
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Ground ginger
1/4 teaspoon	1.3ml	Ground mace

Recipe Instructions

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.

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

Rating

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10 (2 votes)

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