Rummed Yams is a traditional Aruban recipe for a classic dish of sweet potatoes (yams) coked in brown sugar and butter flavoured with dark rum and orange juice. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Rummed Yams.
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In Aruba, in common with much of the Caribbean, yams are the local name for sweet potatoes so this is a sweet potato dish. In essence this is a candied yam recipe served as an accompaniment.
Ingredients:
900g sweet potatoes (yams), peeled (orange ones are best here)
200g brown sugar
2 tsp freshly-grated orange zest
120ml dark rum
1 tsp ground cinnamon
1/2 tsp ground mace
juice of 1 orange
100g butter
salt, to taste
butter, for greasing
Method:
Bring a pan of lightly-salted water to a boil, add the sweet potatoes and boil for about 15 to 20 minutes, or until about 2/3 cooked. Remove from the pan, slice into rounds and set aside.
Butter your casserole dish and sprinkle the sugar and the orange zest over the base. Warm the rum in a small pan or a large ladle and pour over the base of the casserole dish. Flame the rum and when the flames have died down arrange the sweet potatoes over the base. Sprinkle the cinnamon, mace and orange juice over the top then season with salt. Dot the butter over everything then transfer to an oven pre-heated to 170°C and bake for 40 minutes. Serve hot.
