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Ingredients
| sweet potatoes (mashed): 3 cups |
| granulated sugar: 1 cup |
| eggs: 2 (beaten) |
| 2% milk: 1/2 cup |
| vanilla extract: 1 tsp |
| salted butter: 1/2 cup (melted) |
| dark rum: 1/3 cup |
| light brown sugar (packed): 1 cup |
| pecans (chopped): 1 cup |
| self-rising flour (sifted): 1/3 cup |
| salted butter: 1/3 cup (melted) |
Rum and Sweet Potato Casserole
Credit: AllRecipes
User rating:
"This is a simple recipe for sweet potato casserole. But it is also the best I have tasted, enriched with eggs, milk, and rum, and topped with a crunchy pecan streusel. It is a standard at all holiday dinners in my family. The amount of rum can be varied according to taste (the casserole is also good without it.)"
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Prep Time
20 min -
Cook Time
45 min -
Servings
8 serving(s)
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Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, mix the sweet potatoes and sugar. Stir in the eggs. Mix in milk, vanilla extract, and 1/2 cup melted butter. Gradually stir in the rum until well blended. Transfer the mixture to the prepared baking dish.
- In a medium bowl, mix the brown sugar, pecans, flour, and 1/3 cup melted butter. Sprinkle this mixture over the mashed sweet potato mixture.
- Bake 30 minutes in the preheated oven. Allow to sit at least 10 minutes before serving.