Barbados Sweet Potatoes

3 large sweet potatoes

1 T vegetable oil
2 T butter, melted
1/2 t chili powder or habanero powder
1/4 cup brown sugar
3 T grated fresh ginger (I use the stuff you buy in the tube in the produce aisle)
2/3 c. fresh orange juice
2 T. fresh lime juice
1 T Jamaican rum (for us non-drinkers, I use about 1/2 t. rum extract)
1/2 t. ground allspice

Preheat oven to 350.  Prick each sweet potato with a fork and wrap in foil. Bake 1 hour or until potatoes give slightly when you touch them.  Let cool in foil.

With your fingers, coat a 9x13 pan with vegetable oil.  Remove foil from potatoes, peel, and cut into 1/2 inch thick slices.  Layer the slices in the pan.

Mix butter, chili powder, brown sugar, ginger, orange juice, lime juices, rum, allspice in a bowl until smooth.  Drizzle mixture over sweet potato slices.  Cover with tin foil and bake for 15-20 minutes until barely tender.  Remove foil and bake another 10-15 minutes until topping begins to look crisp.