Sweet potatoes with a twist

They started a really cool segment on Regis and Kelly called "Thanksgiving with a Twist." This week, they had a guest on that shared a recipe for sweet potatoes and it sounded delicious! She called it "Cat Cora's Barbados Sweet Potatoes." If you are looking for something different than you normal sweet potato, then this recipe is right up your alley.

Ingredients:
3 large sweet potatoes
1T vegetable oil
2T unsalted butter, melted
1/2t habanero powder or any pure chile powder
1/4 cup packed dark brown sugar
3T grated fresh ginger
2/3 cup fresh orange juice
2T fresh lime juice
1T Jamaican dark rum
1/2t ground allspice

Directions:
1. Preheat the oven to 350ºF.
2. Prick each sweet potato several times with a fork and wrap each one in foil. Bake for 1 hour or until the potatoes give slightly when you touch them. Let them cool in the foil while you prepare the pan.
3. With your fingers, coat a 9-by-13-inch baking pan (preferably glass) with the vegetable oil. 
4. Remove the foil from the potatoes and, when they're cool enough to handle, peel and cut into ½-inch-thick slices. Layer the slices in the pan.
5. Mix the butter, chile powder, brown sugar, ginger, orange and lime juices, rum, and allspice in a small bowl until smooth. Drizzle the mixture over the potato slices.
6. Cover the dish with a sheet of foil and bake for 15 to 20 minutes, until they are barely tender. 
7. Remove the foil and bake for an additional 10 to 15 minutes, until the topping just begins to look crisp. Serve hot or warm.