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Chef with red wine glass


Makes 12  1-cup servings

12 small sweet potatoes (7-1/2 pounds)
1/2 cup butter, divided (4 ounces)
3 tablespoons dark rum, divided 
1/2 cup brown sugar 
2 cups Grapefruit Sections, cut into chunks 
1/2 cup Grapefruit Juice
Salt and pepper, to taste

Bake the sweet potatoes in a preheated 400 degree oven until soft.

Peel and mash with 3 ounces of butter and 1 tablespoon of rum. Reserve until needed.

Melt the remaining 1 ounce of butter in a sauté pan.

Add the sugar and stir until the sugar is melted and begins to bubble.

Add the grapefruit and sauté until the liquid is reduced by 1/2.

Add the grapefruit juice and the remaining 2 tablespoons of rum.

Cook for 1 minute.

Add the mixture to the sweet potatoes.

Season with salt and pepper.

Florida Department of Citrus


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