 | | Directions |
- Preheat oven to 350°.
- Grease a large round or oval baking dish.
- Arrange sliced potatoes in concentric circles in the baking dish, overlapping them slightly.
- Pour 1/2 cup water over the potatoes, cover with foil and bake for 40 minutes or until tender.
- Increase oven to 425°.
- In a small saucepan, melt butter with the rum.
- Spoon mixture over the potatoes, season with salt and pepper, leave uncovered and bake for approximately 25 minutes more.
- Baste the potatoes with the mixture halfway through the cook time.
- The mixture will get absorbed while cooking.
- Meanwhile, in another saucepan, combine the cranberries, 1/2 cup water, and brown sugar.
- Boil over medium heat until the cranberries start to burst. (Approximately 10 minutes)
- Drain the cranberries, reserving the liquid, in a separate bowl.
- Stir in the cayenne and cinnamon into the reserved liquid and spoon 1/2 of the mixture over the potatoes after the rum mixture has been absorbed.
- Bake another 20 minutes, pouring the rest of the liquid over the potatoes after 10 minutes.
- Bake until most of the liquid has been absorbed.
- During the last 5 minutes, scatter cooked cranberries on top.
- Serve hot or warm.
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Prep Time: 35 minutes
Cook Time: 1.5 hours
Container: 2 medium saucepans and a large baking dish
Servings: 8
|  | | Ingredients | | - | | 4 pounds sweet potatoes peeled and sliced 1/4 inch thick |
| - | | 1 cup water |
| - | | 4 tablespoons unsalted, melted butter |
| - | | 2 tablespoons spiced rum - or bourbon |
| - | | salt and pepper to taste |
| - | | 1 cup fresh cranberries |
| - | | 1/3 cup brown sugar |
| - | | 1/2 teaspoon cayenne pepper |
| - | | 1/2 teaspoon cinnamon |
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