Baked Rum-Glazed Sweet Potatoes with Cinnamon
Tender baked sweet potatoes brushed with a warm rum and cinnamon glaze, perfect as a side or dessert in Caribbean meals. This caribbean-inspired caribbean ready in about 70 minutes pairs dark rum, packed brown sugar, ground cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 medium (about 2 lbs), scrubbed sweet potatoes
- 1/4 cup dark rum
- 3 tbsp packed brown sugar
- 1 tsp ground cinnamon
- 2 tbsp, melted unsalted butter
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Step 1: Preheat the oven to 400°F. Prick 4 medium sweet potatoes all over with a fork and place them on a baking sheet lined with foil.
- Step 2: Bake the sweet potatoes for 45-50 minutes until tender when pierced with a fork.
- Step 3: While the sweet potatoes bake, whisk together 1/4 cup dark rum, 3 tablespoons packed brown sugar, 1 teaspoon ground cinnamon, 2 tablespoons melted unsalted butter, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a small bowl until smooth.
- Step 4: When sweet potatoes are done, remove from the oven and let cool slightly. Slice each sweet potato lengthwise without cutting all the way through and gently press to open.
- Step 5: Brush the rum glaze generously over the inside of each sweet potato. Return to the oven and bake for an additional 10 minutes until the glaze is bubbly and caramelized.
- Step 6: Serve warm as a sweet, spiced Caribbean side dish or dessert.
Frequently asked questions
How long does Baked Rum-Glazed Sweet Potatoes with Cinnamon take to make?
Total time is about 70 minutes (10 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Rum-Glazed Sweet Potatoes with Cinnamon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dark rum from drying out.
Can I substitute ingredients in Baked Rum-Glazed Sweet Potatoes with Cinnamon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Rum-Glazed Sweet Potatoes with Cinnamon for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Rum-Glazed Sweet Potatoes with Cinnamon?
Caribbean caribbean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family raved about these. The Caribbean twist is amazing!
- ★★★★★
This recipe is a keeper! The rum glaze is divine and the sweet potatoes are perfectly tender.
- ★★★★☆
Simple and delicious, the cinnamon really ties it together.
