Rum and Sweet Potato Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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.) Ingredients:
3 cups mashed sweet potatoes |
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 |
1 cup chopped pecans |
1/3 cup self-rising flour |
1/3 cup butter, melted |
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.
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