Rum Glazed Sweet Potatoes with Gala Apples

 

3 lbs sweet potatoes

3  gala apples peeled and cut into 1/8ths

1/4 cup fresh lemon juice

1 cup roasted chestnuts chopped roughly

6 tbsp unsalted butter

1/2 cup brown sugar

1/2 cup honey

1/4 cup dark rum

2 tsp cinnamon

1/2 tsp ground ginger

 

 

Preheat oven to 400 degrees.

Wash and pierce the potatoes.  Bake on a baking tray for about 45 minutes or until tender but not soft.  Let cool then peel and cut into 1/4 inch slices.

When you cut the apples toss them with the lemon juice.  Arrange the sweet potatoes and apples in a buttered gratin dish 12-14 inches.  Sprinkle with the chestnuts.

Cook the remaining ingredients in a sauce pan, stirring until sugar is dissolved.  Pour over sweet potato mixture and bake about 30 minutes until the apples are tender and the whole dish is browned.  Baste every 10 minutes.  Broil the top if needed for color.  When you take the gratin out of the oven continue to baste for 10 more minutes and serve.

You can bake the potatoes the day before and just peel them when you are going to bake the dish.