2 pounds sweet potatoes 1/2 cup dark brown sugar 1/4 cup water 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 cup coarsely chopped pecans 1/4 cup dark raisins 1/4 cup golden raisins 1 tablespoon dark rum 1 tablespoon tequila
Set the oven at 375 degrees F.
In a baking dish, bake the sweet potatoes whole for 1 1/2 hours or until they are tender. Let them cool. Remove and discard the skin. Chop the flesh into half-inch cubes.
In a saucepan, combine the sugar and water over low heat until the sugar dissolves. Turn the heat to high and boil the syrup until it forms the thread (225 degrees F. on a candy thermometer).
In a large mixing bowl, mix the syrup with the sweet potatoes, vanilla, cinnamon, pecans, both varieties of raisins, the rum, and the tequila.
Cover and refrigerate overnight.
Serve at room temperature, topped with creme fraiche or unsweetened whipped cream.
227 calories, 5 grams fat, 43 grams carbohydrates, 2 grams proteinper serving. This recipe is low in sodium.