Rum and Sweet Potato Casserole |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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:
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.
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