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 easy 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, which is 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 recipe a few times. I’m happy to say that I’ve finally figured out the quantities.

These spiced rum sweet potatoes are packed with fall flavors, quick, easy to make, and have an unexpected pop of citrus – they’re seriously SO good. One of my favorite parts is that you can do 90% of the work ahead of time prior to 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!

How To Make Spiced Rum Sweet Potatoes

Here’s a video of how I put together my Mom’s Famous Spiced Rum Sweet Potatoes. For another delicious fall dish, check out the creamiest fluffiest 5 ingredient mashed potatoes recipe!

Typically, sweet potatoes should bake in the oven at 400 degrees for 30-35 minutes. However, we do it a little differently in this method.

Ingredients

  • 4 large sweet potatoes, diced into 1 ½-inch cubes
  • 1 teaspoon kosher salt, plus more to taste
  • 1 ½ teaspoons ground cinnamon, plus more for garnish
  • 2 teaspoons orange zest (from about ½ 1 medium orange)
  • 5 tablespoons orange juice (from about 1 medium orange)
  • 3 tablespoons dark spiced rum
  • ⅓ cup crushed pineapple (with juice)
  • 1 tablespoon brown sugar
  • ¼ teaspoon cardamom
  • 4 tablespoons unsalted butter
  • ½ cup chopped candied pecans
  • ½ cup mini marshmallows
  • 2 tablespoons maple syrup

Step-By-Step Recipe Method

  1. Preheat the oven to 425 degrees.
  2. Place about 2 inches of water, ½ teaspoon of salt, and 1 teaspoon of cinnamon into a large pot or skillet. Place a steamer basket overtop and bring the water to a boil. Add the cubed sweet potatoes and cook, covered, until fork tender, about 15 minutes. Remove from heat.
  3. Meanwhile, in a medium saucepan over medium heat, combine the orange zest, orange juice, spiced rum, crushed pineapple, brown sugar, ½ teaspoon cinnamon, cardamom, and ¼ teaspoon of salt. Stir to combine and bring to a gentle simmer. Once simmering, cook, stirring occasionally, until the scent of the rum has dissipated, 3 to 5 minutes. Reduce the heat to low and stir in one tablespoon of butter at a time, making sure each piece melts before adding the next. Remove from heat and set aside.
  4. Once the sweet potatoes are fork tender, transfer them into a baking dish. Pour the spiced rum sauce evenly over top. Sprinkle with the chopped pecans, marshmallows, and ¼ teaspoon pinch of salt.
  5. Bake until the marshmallows turn golden brown, about 15 minutes. Drizzle the maple syrup overtop and serve. Be sure to scoop up the delicious sauce at the bottom of the baking dish and drizzle over the top as well.

Tip

  • If you love coconut like we do, you can always add in ¼ cup of unsweetened shredded coconut to the sauce along with the crushed pineapple.

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What You'll Need:

+ 4 large sweet potatoes, diced into 1 ½-inch cubes

+ 1 teaspoon kosher salt, plus more to taste

+ 1 ½ teaspoons ground cinnamon, plus more for garnish

+ 2 teaspoons orange zest (from about ½ 1 medium orange)

+ 5 tablespoons orange juice (from about 1 medium orange)

+ 3 tablespoons dark spiced rum

+ ⅓ cup crushed pineapple (with juice)

+ 1 tablespoon brown sugar

+ ¼ teaspoon cardamom

+ 4 tablespoons unsalted butter

+ ½ cup chopped candied pecans

+ ½ cup mini marshmallows

+ 2 tablespoons maple syrup

Steps:

1. Preheat the oven to 425 degrees.

2. Place about 2 inches of water, ½ teaspoon of salt, and 1 teaspoon of cinnamon into a large pot or skillet. Place a steamer basket overtop and bring the water to a boil. Add the cubed sweet potatoes and cook, covered, until fork tender, about 15 minutes. Remove from heat.

3. Meanwhile, in a medium saucepan over medium heat, combine the orange zest, orange juice, spiced rum, crushed pineapple, brown sugar, ½ teaspoon cinnamon, cardamom, and ¼ teaspoon of salt. Stir to combine and bring to a gentle simmer. Once simmering, cook, stirring occasionally, until the scent of the rum has dissipated, 3 to 5 minutes. Reduce the heat to low and stir in one tablespoon of butter at a time, making sure each piece melts before adding the next. Remove from heat and set aside.

4. Once the sweet potatoes are fork tender, transfer them into a baking dish. Pour the spiced rum sauce evenly over top. Sprinkle with the chopped pecans, marshmallows, and ¼ teaspoon pinch of salt.

5. Bake until the marshmallows turn golden brown, about 15 minutes. Drizzle the maple syrup overtop and serve. Be sure to scoop up the delicious sauce at the bottom of the baking dish and drizzle over the top as well.

Tip: If you love coconut like we do, you can always add in ¼ cup of unsweetened shredded coconut to the sauce along with the crushed pineapple.

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