Mom’s Famous Spiced Rum Sweet Potatoes

this is my mom's famous spiced rum sweet potatoes recipe and they're the perfect side dish for Thanksgiving and the holidays

I am so excited to be sharing my Mom’s Famous Spiced Rum Sweet Potatoes recipe! This has to be my favorite side dish at Thanksgiving, and that’s coming from someone who tends to love savory dishes much more than sweet. My mom is the kind of cook who doesn’t. measure. anything… not surprising as some of the best cooks don’t, right? However, this poses a bit of a problem when I want to share all of her amazing dishes. I was lucky enough to have her walk me through this one a few times. I’m happy to say that I’ve finally figured out the quantities.

These sweet potatoes are packed with fall flavors and an unexpected pop of citrus – they’re seriously SOOO good. One of my favorite parts is that you can do 90% of the work ahead of time before popping them into the oven to heat up. I’ve never met someone who hasn’t gone back for seconds! Here is everything you’ll need along with all of the steps. Hope you try them and enjoy!

Here’s a video of how I put together my Mom’s Famous Spiced Rum Sweet Potatoes. For another delicious dish, check out my Baked Potato Soup recipe!

What You'll Need:

+ 4 sweet potatoes

+ Juice of 2 oranges

+ Zest of 1 orange

+ 4 tbsp. butter

+ 1/2 tsp. cinnamon

+ 1 tbsp. brown sugar

+ Dash of cardamom

+ Splash of rum

+ Pinch of salt

+ Honey

+ Marshmallows

+ Candied pecans

+ More salt & cinnamon to garnish


1. Cut sweet potatoes into large slices and boil until fork tender. (Add a pinch of salt to water)

2. Remove them from the water and let them cool a bit. Remove the skins – this should be fairly easy now that they’re tender.

3. Cut the cooked sweet potatoes into quarters and place into a baking dish.

4. For the sauce – In a saucepan over medium heat, combine the butter, orange zest, orange juice, brown sugar, cinnamon, cardamon and pinch of salt. Stir occasionally. I like to get this up to a rolling boil for a few minutes so that it begins to thicken. Once the consistency starts to change and becomes a bit more like syrup, turn the heat off. Then add in the splash of rum and stir.

5. Pour the sauce over the sweet potatoes. Garnish with marshmallows, candied pecans, honey, cinnamon and flakey sea salt.

6. When you’re ready to serve, place into the oven at 425 degrees to heat until the marshmallows are golden brown. Dig in and enjoy!

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