Rum and Sweet Potato Casserole

“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.”
READY IN:
20mins
SERVES:
8
UNITS:
US

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.

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