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Baked Sweet Potato with Rum

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  • Prep 10 min
  • Total 45 min
  • Ingredients 5
  • Servings 6
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Have you ever thought about cooking with rum? This liquor can give your cooking a delicious touch, especially around the holidays. This baked sweet potato with rum is great for Thanksgiving, Christmas or New Years. Serve it with meat and vegetables. It’s sweet, but not too sweet, and I’m sure your guests will love it.
by Silvia Martinez
Updated Nov 10, 2016
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  • 3 lb peeled sweet potato, diced into 1” squares
  • 4 tablespoons butter
  • 5 tablespoons brown sugar
  • 1/2 cup whole milk
  • 3 tablespoons rum


  • 1
    Preheat the oven to 350°F.
  • 2
    Put the sweet potatoes into a big pot, cover with water and cook over low heat. The cooking process will take about 6-8 minutes once the water begins to boil. To know if the sweet potatoes are ready, poke them with a fork. If it you can easily pierce the sweet potatoes, then they’re ready.
  • 3
    While the sweet potatoes cook, put the butter and sugar in a small pot over medium heat. Stir until the butter is melted and the sugar has dissolved.
  • 4
    Empty the milk over sugar and butter, and stir until you get a smooth sauce. Add the rum, stir, turn off the heat and leave aside.
  • 5
    Drain the water from the cooked sweet potatoes and use a bean masher to make a puree. Add the rum sauce and continue mashing until you get a smooth mix.
  • 6
    Pour the puree into a greased baking dish. Sprinkle some brown sugar on top if you like.
  • 7
    Bake for 15 minutes. Serve immediately.

Expert Tips

  • tip 1
    If you want it creamier, use whipping cream instead of milk.
  • tip 2
    You can cook the sweet potatoes beforehand (1 to 2 days tops) and store it in an oven-proof container in the fridge.

Nutrition Information

No nutrition information available for this recipe
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