Rum and Sweet Potato Casserole Recipe - Allrecipes.com
Rum and Sweet Potato Casserole Recipe
  • READY IN hrs

Rum and Sweet Potato Casserole

Recipe by  

"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.)"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

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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Reviews More Reviews

Most Helpful Positive Review
Nov 16, 2005

I changed the recipe by using 1/2 cup of white sugar, 1/4 cup of spiced rum and added 2 cups mashed sweet potatoes (5 in total). I also used regular white flour. The rest I followed as instructed and WOW - what a hit!!! I would DEFINITELY recommend this recipe for Thanksgiving you will NOT be disappointed!!! The topping is sweet and crunchy!!! Our family has been making it for the last 2 years and this year will be our 3rd...

 
Most Helpful Critical Review
Oct 25, 2003

This was a little too sweet for my liking. I'd suggest cutting the sugar in half and reducing the rum to 1/4 cup. I think that the natural taste of sweet potatoes is just as nice as this dish, without all the extra calories. Makes a nice side dish, but is rather time-consuming. Next time I'll just steam and mash my sweet potatoes with a little milk for a healthier dish.

 
Nov 09, 2005

I have made this recipe for a couple of years, with some adjustments. Increase the amount of sweet potatos by 2 cups, cut the sugar to 3/4 cup, add 1/4 cup dark rum and 1/4 cup Grand Marnier. We just love the flavor and texture of this recipe!

 
Nov 24, 2006

No one, and I mean no one, at Thanksgiving dinner had had a better sweet potato dish! I wonder if the people who think it was too sweet used canned, which is packed in syrup. Use 6 to 8 good sized sweet potatos, peel, quarter, and boil until tender. I used an electric beater to mash. Definately a keeper!

 
Jul 14, 2003

Excellent. Doesn't have to be served for a holiday - I served it at dinner club last night and everyone raved. I agree on the overpowering taste of rum though. Next time will only do 1/4 cup. Also won't add melted butter to topping mixture either - was difficult to spread. Omit melted butter for topping and you can sprinkle it on much easier. Thanx for the recipe!!!

 
Nov 06, 2003

Excellent! I used Capt. Morgan's spiced rum and reduced the amount to 1/4 cup. This is a more sophisticated, complex tasting version of sweet potato casserole. I will never make the marshmallow version again. Thanks Casey for sharing this terrific recipe!

 
Jan 05, 2010

I followed the recipe exactly, and it was 100... no, 110% delicious! WOW! I made this to go with X-mas dinner, and will make it a new standard thing. Just fantastic!

 
Aug 19, 2005

slightly too sweet. would try less white sugar next time.

 

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Nutrition

  • Calories
  • 592 kcal
  • 30%
  • Carbohydrates
  • 71.4 g
  • 23%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 297 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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