Heavenly Holiday Sweet Potatoes

by Kathleen Morrison

Servings: 20 servings

INGREDIENTS

1-1/4 lbs. sweet potatoes, peeled and chopped
2 cups raisins (optional)
1/4 cup dark rum
5 eggs, slightly beaten
1/2 cup sugar
1 quart whipping cream
2 cups Half and half
2 tbsp. cane syrup or molasses
1 tbsp. cinnamon
1/2 loaf French bread, torn into pieces

Raisin Sauce:
1-1/2 cups butter
1/4 cup dark rum
3 cups powdered sugar
1 egg yolk

INSTRUCTIONS

Steam sweet potatoes and set aside. Soak raisins in rum. Mix eggs and next 5 ingredients, add bread pieces, sweet potatoes and raisins (toss in the unabsorbed rum too!) Bake in 2 11x7x1-1/2-inch dishes at 350°F for one hour or until set. Serve with Rum Sauce and enjoy!

Rum Sauce:
Melt butter, stir in rum; add powdered sugar, wisk until smooth. Stir in egg yolk; cook 5 minutes and serve warm.

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Tagged: sidedishes, sweetpotatoes add tags

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