The Sauced Chef

Sweet Potato and Apple Flambe

 4 sweet potatoes peeled cut crosswise into ½ inch slices

1 red delicious apple cored and sliced

1 green apple cored and sliced

¼ cup butter + 2 Tbsp

½ cup pure cane sugar

½ cup Jamaican or Belizean Rum

1. Sauté the potatoes in ¼ cup butter, turning to prevent sticking
2. When potatoes are starting to turn brown add the apples
3. When apples and potatoes are brown and tender, transfer to a chafing dish (or another saucepan) that has 2 tbsp butter already melted
4. Add the rum, tip the dish and ignite***
5. Baste the potatoes and apples in syrup
6.  Serve immediately

** Flambe can be dangerous, people! Make sure that you don’t stand directly over the pan, because the flames will rise pretty high. The key is to add the rum, tip the pan (only on a gas stove, use a long candle lighter on an electric stove) and watch the alcohol burn off.  Should be a short burst of flame (last 10 – 30 seconds).  Have fun, pyros!

Share on Facebook