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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rum-Glazed Sweet Potato, Apple, and Chestnut Gratin Recipe

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This recipe for Rum-Glazed Sweet Potato, Apple, and Chestnut Gratin is from The Olson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds sweet potatoes, pricked several times with a skewer
3 Golden Delicious apples, peeled, cut lengthwise into eighths (and tossed with 1/4 cup fresh lemon juice).
1 cup halved vaccuum-packed roasted chestnuts (available at specialty food shops).
1 stick (1/2 cup) unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup honey
2 tbsp dark rum
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground mace
Directions:
Directions:
Bake the sweet potatoes in a preheated hot oven (400º F) for 45 minutes to 1 hour, or until they are tender, and let them cool. Peel the sweet potatoes and cut them diagonally into 1/4 inch slices. Arrange the sweet potato slices and the apple mixture in a buttered 14-inch gratin dish and sprinkle the mixture with the chestnuts.
In a stainless steel or enameled saucepan combine the butter brown sugar, honey, rum, cinnamon, ginger and mace and cook the mixture over moderate heat, stirring until the sugar is dissolved. Spoon the syrup over the sweet potato and apple mixture and bake the dish in a preheated hot oven (400º F), basting it occasionally with the pan juices for 30 minutes, or until the apples are just tender and the sweet potatoes are heated through.
Put the dish under a preheated broiler about 4 inches from the heat until the edges of the sweet potatoes and apples are browned lightly.
Serves 8.
Personal Notes:
Personal Notes:
A Thanksgiving favorite!

 

 

 

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