Ingredients
-
3
-
1
-
2
-
1/2
-
1
-
1/2
-
1/3
-
1
-
1
-
1/3
-
1/3
-
-
-
-
Directions
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 , 2012 update – wow! Excellent Used four LARGE sw potates and they made about 6 C of mashed (I froze the extra) AND subbed in Brandy for the Rum–hope the culinary police don’t come after me for changing things up! — My friend Valerie made this for our joint Thanksgiving feast this year (2011)—what a wonderful concoction! I’d say this is more of a dessert dish than a side-dish though–the struesel topping is over-the-top delicious Definitely a keeper She found this exact same recipe on AllRecipes com , 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
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Steps
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1
Done
|
Preheat Oven to 350f 175c. |
|
2
Done
|
Grease a 9x13-Inch Baking Dish. |
|
3
Done
|
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
Done
|
Transfer the Mixture to the Prepared Baking Dish. |
|
5
Done
|
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
Done
|
Bake 30 Minutes in the Preheated Oven. Allow to Sit at Least 10 Minutes Before Serving. |
