Rum and Sweet Potato Casserole

READY IN: 20mins

This is a yummy recipe! It's really very simple, but so good. You can leave the rum out if you choose. It's great as a take-a-long to pot-lucks, holiday dinners, and just when you might want a change from regular potatoes. I got this on the web.

Top Review by Debber

2012 update - wow! Excellent. Used four LARGE sw potates and they made about 6 C of mashed (I froze the extra). AND subbed in Brandy for the Rum--hope the culinary police don't come after me for changing things up! --- My friend Valerie made this for our joint Thanksgiving feast this year (2011)---what a wonderful concoction! I'd say this is more of a dessert dish than a side-dish though--the struesel topping is over-the-top delicious. Definitely a keeper. She found this exact same recipe on

Ingredients Nutrition


  1. Preheat oven to 350°F 175°C.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, mix the sweet potatoes and sugar. Stir in the eggs. Mix in the milk, vanilla extract, and a half cup of melted butter. Gradually stir in the rum until well blended.
  4. Transfer the mixture to the prepared baking dish.
  5. In a medium bowl, mix the brown sugar, pecans, flour and the remaining melted butter (1/3 cup). Sprinkle this mixture over the mashed sweet potato mixture.
  6. Bake 30 minutes in the preheated oven. Allow to sit at least 10 minutes before serving.

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