Rum and Sweet Potato Casserole Recipe

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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...

—ddclwelch

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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.

—TOKYO KAREN

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102 Ratings

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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!

—VJBOYER

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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!

—jj

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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!!!

—SLR1024

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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!

—aeposey

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Aug 19, 2005

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

—David Eno

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Jul 14, 2003

This is absolutely FANTASTIC. I made it on Thanksgiving and now I am committed to forever bringing it for every holiday celebration. It is very sweet and VERY heavy on the rum, so I'd cut back on the rum a little bit if you're not big on a rummy taste. But my family ate the whole thing as is and couldn't get enough of it. It's VERY good! I keep kosher and made it with vanilla soymilk and margarine instead of butter, to make it dairy-free, and it was just as delicious! (Leave the vanilla out if you use vanilla soymilk!) This is definitely a 10-star recipe. Thanks!

—YEKHEFAH

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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.

Nutritional Information

Rum and Sweet Potato Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 592
Calories from Fat: 276

% Daily Value *
Total Fat 30.7g 47 %
Saturated Fat 13.6g 68 %
Cholesterol 105mg 35 %
Sodium 297mg 12 %
** Potassium 328mg 9 %
Total Carbohydrates 71.4g 23 %
Dietary Fiber 3g 12 %
Protein 5.9g 12 %
Sugars 49.2g
Vitamin A 180 %
Vitamin C 9 %
Calcium 13 %
Iron 22 %
** Thiamin 13 %
Niacin 19 %
** Vitamin B6 18 %
** Magnesium 16 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.