This recipe comes courtesy of Chef Bobby from Lakeland Banquet and Event Centre.
6 large sweet potatoes, scrubbed
2 1/2 sticks unsalted butter, at room temperature
5 heaping tablespoons molasses
½ cup dark brown sugar
1/2 teaspoon cinnamon
1 teaspoon finely grated orange zest
1/8 teaspoon freshly grated nutmeg
Freshly ground black pepper
Canola oil, for brushing
1 cup dark rum
½ cup Pecans are optional
Put the potatoes in a large pot, cover with cold water, add 1 tablespoon kosher salt, bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance. (Do not cook through.) Drain and let cool slightly.
Mix together the butter, molasses, cinnamon orange zest and nutmeg and season with salt and pepper. Cover and refrigerate until ready to use.
Heat a charcoal or gas grill to medium high for indirect grilling.
Cut off a thin slice of each potato lengthwise to create an even base for the potato to rest on. Slice off the ends of each potato. Rest each potato between two chopsticks or wooden spoons placed lengthwise along the potato (to act as a stop for the knife) and carefully cut vertical slits about every 1/8 inch.
Brush the potatoes with the canola oil and season with salt and pepper. Place the potatoes on the cooler side of the grill, or oven at 350 and cook until lightly golden and cooked through, 12 to 15 minutes.
Place the potatoes on a platter and immediately smear the tops with the butter mixture, making sure it melts into the cuts. Heat the rum in a small saucepan, flambé and pour over the potatoes. Serve immediately.
Please be very careful with the Flambé technique very very DANGEROUS Please practice caution. Fox 2 / Chef Bobby Kitchen recommend that when igniting alcohol, use extreme caution. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.