Rum and Sweet Potato Casserole

Total Time
20mins
Prep 20 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

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 AllRecipes.com.

Debber November 22, 2012

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