CAN IT GET ANY BETTER THAN THIS?
BAKED CARIBBEAN RUM COCONUT SWEET POTATOES
6 sweet potatoes, medium
1/4 c. peanut oil
3 tablespoons dark rum
2 tablespoons butter
2 tablespoons fresh grated coconut
Salt & ground cinnamon to taste
Chopped Pecans for garnish
Clean potatoes, rub with oil, place in pre-heated oven at 350 degrees. Cook for one hour or until tender. Cut potatoes and remove meat into a medium size bowl without damaging skins. Add rum, butter, and coconut to potato meat and mix well. Return potato meat to shells (skin). Sprinkle each with salt and cinnamon to taste. Place filled potato shells on baking sheet and return to oven for 5 minutes. Sprinkle chopped pecans on the top of each sweet potato and serve at once. Makes enough for 6 servings.
BAKED CARIBBEAN RUM COCONUT SWEET POTATOES
6 sweet potatoes, medium
1/4 c. peanut oil
3 tablespoons dark rum
2 tablespoons butter
2 tablespoons fresh grated coconut
Salt & ground cinnamon to taste
Chopped Pecans for garnish
Clean potatoes, rub with oil, place in pre-heated oven at 350 degrees. Cook for one hour or until tender. Cut potatoes and remove meat into a medium size bowl without damaging skins. Add rum, butter, and coconut to potato meat and mix well. Return potato meat to shells (skin). Sprinkle each with salt and cinnamon to taste. Place filled potato shells on baking sheet and return to oven for 5 minutes. Sprinkle chopped pecans on the top of each sweet potato and serve at once. Makes enough for 6 servings.
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