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Baked Sweet Potatoes with Rum Raisin Sauce. Baked sweet potatoes topped with a sauce made from rum, raisins, butter and brown sugar.
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5 from 1 vote

Baked Sweet Potato with Rum Raisin Sauce


  • Baked Sweet Potato
  • yield: 4 servings
  • 4 medium sweet potatoes
  • Rum Raisin Sauce
  • yield: 4 servings
  • 2 tablespoons dark raisins
  • 2 tablespoons rum
  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar firmly packed


  • Baked Sweet Potato
  • Wash and scrub sweet potatoes well. Prick the top several times with the tines of a fork.
  • Wrap in aluminum foil. Place on a baking sheet.
  • Baked at 350 degrees for one hour or until soft.
  • Unwrap foil. Split potato open. Gussy is up with Rum Raisin Sauce.
  • Rum Raisin Sauce
  • Place raisins and rum in a small bowl and set aside.
  • Add butter and brown sugar to a small, non-reactive skillet or saucepan over medium heat.
  • Stir until butter and sugar melt and mixture starts to bubble slightly.
  • Remove from heat and add raisin and rum mixture and stir well.
  • Serve over hot baked sweet potatoes.
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