This Sweet Potato Khmer recipe is a sweet potato casserole featuring yams, crushed pineapple, diced apples, pecans, and a spicy sauce made with butter, cinnamon, ginger, and rum.
8ouncecan crushed pineappledrained, but save the juice
2cooking applespeeled and diced
1/2cupwater
1/3cupbrown sugar
3tablespoonsbutter
1teaspooncinnamon
1/2teaspoonginger
3tablespoonsJamaican rumoptional
1/2cuppecansdiced
Instructions
Preheat the oven to 350 degrees and coat a 9x12 casserole dish with butter.
Mash the sweet potatoes.
Mix the sweet potatoes with crushed pineapple and diced apples.
Prepare a syrup: Melt the butter in a saucepan. Once the butter is melted add the brown sugar, and stir until smooth. Add the juice from the canned pineapple and water, continue stirring until smooth. Add the cinnamon, ginger, and rum. Stir well.
Pour half of the syrup into the sweet potato mixture; mix thoroughly.
Spoon the sweet potato mixture into a buttered 9 x 12 casserole dish. Spread the remainder of the syrup on top of the sweet potatoes. Sprinkle the pecan pieces over the top of the casserole.