Rate this recipe
6 to 10
By Craig Claiborne
Combine one-half cup of the rum and the candied fruit and let stand for one or two hours.
Combine the sugar, water and corn syrup and simmer for five minutes. Whip the sweet potatoes and beat in the syrup and candied fruit. Add the remaining rum.
Transfer the mixture to a glass dish. Let it stand in the refrigerator for two days before serving. Just before serving, sprinkle with nutmeg and garnish with whipped cream.
© 1966 Craig Claiborne estate. All rights reserved.