Rum and Sweet Potato Casserole

Rum and Sweet Potato Casserole
  • 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


  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.

03/09/2017
Rum and Sweet Potato Casserole, recipe PT15M PT1H 5 455 calories

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