Rum and Sweet Potato Casserole

FLUFFSTER's Note:

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.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 3 cups sweet potatoes, mashed
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted
• 1/3 cup dark rum
• 1 cup brown sugar, packed
• 1 cup pecans, chopped
• 1/3 cup self-rising flour
• 1/3 cup butter, melted

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

[Debber]

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.