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Rum Glazed Sweet Potatoes

  • Yield: 8 servings


  • 3 pounds sweet potatoes, pricked several times with a fork
  • 3 Golden Delicious apples, peeled, cored and sliced lengthwise
  • One-fourth cup fresh lemon juice
  • 1 cup roasted pecan halves
  • 8 tablespoons (1 stick) butter
  • One-half cup firmly packed light brown sugar
  • One-half cup honey
  • 2 tablespoons dark rum
  • One-half teaspoon ground cinnamon
  • One-fourth teaspoon ground ginger
  • One-fourth teaspoon ground mace


  • Preheat the oven to 400 degrees. Bake the sweet potatoes in a 400-degree oven for 45 minutes, or until tender. Cool and peel. Cut the potatoes crosswise into one-fourth inch slices. Toss the apples in the lemon juice. Arrange the sweet potatoes and apples in a buttered baking dish. Sprinkle with the pecans. In a saucepan, combine the butter, sugar, honey, rum, cinnamon, ginger, and mace. Cook the mixture over medium heat, stirring until the sugar dissolves. Spoon the syrup over the potato and apple mixture. Bake for 30 minutes basting occasionally with the butter sauce. Then place the pan under the broiler, about 4 inches from the fire, until the edges of the potatoes and apples are slightly brown.