Rum and Sweet Potato Casserole Recipe

Rum and Sweet Potato Casserole Recipes

  • PREP 20 mins
  • COOK 45 mins
  • READY IN 1 hr 15 mins 


Original recipe makes 8 servings

  •  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.
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