Barbados Sweet Potatoes

Preheat the oven to 350°F (175°C). Peel and slice the sweet potatoes into ¼-inch-thick rounds.

Heat the vegetable oil in a large ovenproof skillet over medium heat. Arrange the sweet potato slices in the skillet in overlapping layers, working in batches if needed.

In a small bowl, whisk together the orange juice, dark brown sugar, ginger, Jamaican dark rum, melted butter, curry powder, allspice, and habanero powder until the sugar dissolves completely.

Pour the orange-rum mixture evenly over the sweet potatoes, ensuring all slices are coated with the glaze.

Transfer the skillet to the preheated oven and bake for 35–40 minutes, basting the sweet potatoes with the glaze halfway through cooking, until they are fork-tender and the sauce has reduced to a syrupy consistency.

Remove from the oven and let rest for 3–5 minutes to allow the glaze to set slightly before serving.