Rum and Sweet Potato Casserole recipe

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Ingredients

3 cups mashed sweet potatoes
1 cup white sugar
2 eggs, beaten
½ cup milk
1 teaspoon vanilla extract
½ cup butter, melted
⅓ cup dark rum
1 cup brown sugar
1 cup chopped pecans
⅓ cup self-rising flour
⅓ cup butter, melted

Nutrition Info

592.3 calories
carbohydrate: 71.4 g
cholesterol: 98.6 mg
fat: 30.7 g
fiber: 3 g
protein: 5.9 g
saturatedFat: 13.6 g
servingSize: -
sodium: 296.9 mg
sugar: 49.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

  2. 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.

  3. 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.

  4. Bake 30 minutes in the preheated oven. Allow to sit at least 10 minutes before serving.

Recipe Yield

8 servings

Recipe Note

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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