2 pounds sweet potatoes
1 cinnamon stick
¼ pound unsalted butter
½ cup dark brown sugar
½ cup Dark Jamaican Rum
½ teaspoon freshly grated nutmeg
1 tablespoon pure vanilla extract
½ teaspoon sea salt
¼ cup coarsely chopped pecans (optional)
Chopped flat-leaf parsley, for serving
Chive Oil (recipe follows), for serving
1. Peel and rinse sweet potatoes, then cut into 1 ½-inch cubes. Add to a saucepan along with cinnamon stick, cover with cold water and bring to a boil. Simmer until potatoes are tender to the touch but not overcooked, 25 to 30 minutes. Drain well, discard cinnamon stick, and return potatoes to saucepan.
2. Meanwhile, combine butter, brown sugar, rum, nutmeg, vanilla, sea salt and pecans. Add mixture to drained potatoes, stirring to combine, and continue to cook over low heat for 10 minutes. Serve, topped with parsley and a drizzle of Chive Oil.
Makes about 1½ cups
Executive Chef Anthony Card at the River Spirit Casino drizzles this aromatic oil over his famous sweet potatoes, but it is also nice spooned over grilled fish or chicken, or over slices of tangy goat cheese on warm crusty bread.
4 ounces fresh chives
2 garlic cloves
Kosher salt and freshly ground black pepper to taste
10 ounces vegetable oil
*Alcohol will cook out of dish and you can taste the dark rum flavors
Blend all ingredients in a blender until very smooth. Season to taste with salt and pepper.
Serves 8 to 10