for 6

• 4 tbs corn or vegetable oil
• 5 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch chunks
• Coarse sea salt and freshly ground black pepper
• 1/4 cup Goslings Black Seal® Rum
• 1/2 cup pure maple syrup
• Juice of a lime
• 1/2 tsp cinnamon

Preheat oven to 400°F.
Combine sweet potatoes and oil in large bowl; toss. Divide sweet potatoes between baking sheets, spreading evenly. Sprinkle generously with salt and pepper. Roast until almost tender, turning occasionally, about 35 minutes depending on size. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature.)

In a heavy bottomed saucepan combine Goslings Black Seal Rum, maple syrup, lime juice and cinnamon and bring to a boil, reduce to simmer and cook for 10 minutes. Drizzle over sweet potatoes, toss to coat. Roast until sweet potatoes are tender and syrup is reduced to glaze, about 10- 15 minutes. After sweet potatoes are done roasting, pan drippings may need to be further reduced separately to achieve glaze.
Serve hot.

Photo Credit: Eva L. Baughman