Reviewed: May 26, 2009

Yummy Yum Yum...instead of rum I added amaretto and this gave the sweet potato a wonderful flavor. I also added a 1tsp of vanilla butternut extract to the batter also. This was Awesome and everyone loved it at a recent party and requested the recipe!

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kac2research

Cooking Level: Intermediate

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Reviewed: May 4, 2009

After reading the reviews, I cut the sugar and rum in half. It was perfect that way! I've served this for the last two Thanksgivings and it has been a big hit. My brother-in-law normally hates sweet potatoes, but he LOVED this dish!

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Christy83

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Mar. 4, 2009

When my husband and I tasted this we looked at each other and knew that I'd never have to search for ANY OTHER sweet potato casserole recipe ever. This is THE ONE. I'm southern bred and I can say this one knocks all the other casseroles of the potluck (or turkey day) table.

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MILKTERT

Cooking Level: Intermediate

Home Town: Kodiak, Alaska, USA

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Reviewed: Jan. 6, 2009

Very good! A bit too much rum for me, so I will reduce the rum amount next time.

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trishann

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

I've made this for several Thanksgiving and Christmas celebrations, and it always gets rave reviews! I use canned sweet potatoes, usually, and spiced rum.

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PT4EVER

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Reviewed: Dec. 5, 2008

I make this recipe every year, and every year it's a hit. I do make a few modifications, though. Cut the sugar in half and use 1/4 cup of bourbon in place of rum. Everyone always asks for the recipe and I've never thrown away any leftovers of this. It's truly delicious!

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Renee

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Reviewed: Nov. 28, 2008

WOW! This is a recipe that can be tailored to everyone. Following others advise, I increased potatoes by 2+ cups, decreased sugar to 1/2c. I tried different levels of rum, and ended up with 1/3 cup per recipe. I like the rum, and with extra potatoes it wasn't too strong for me. Biggest change was I didn't use any butter at all. Eliminating butter in sweet potatoes and in topping as previously suggested saved 1300+ calories, and it was GREAT! Thank you for such a yummy recipe.

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Mary Denver

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Reviewed: Nov. 28, 2008

DO NOT REDUCE THE RUM like the other reviews said!! I just made this and it was a perfect fit at Thanksgiving. Everyone raved about it. NEEDS the 1/3 cup of rum. Also, you HAVE to make sure you put the melted butter in the topping- someone wrote to delete it, but it has flour in it, so who wants to eat dried flour? Perfect the way it is- don't mess with it!

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Jen

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Reviewed: Nov. 26, 2008

Made this 3 years in a row for Thanksgiving, and will be making it for years to come! It is ridiculously good!!

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Amber

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Reviewed: Nov. 17, 2008

This recipe is wonderful. It has become a family holiday tradition. I have made it with our without the rum. My husband who isn’t a huge sweet potato fan LOVES this casserole.

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Sara

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Reviewed: Dec. 24, 2007

I started making this recipe in 2002. It quickly became a family favorite for the large holiday family dinners. I am not asked if I will make it anymore, it's expected that I will!

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EROB1969

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Reviewed: Dec. 9, 2007

Very good. I lowered the amount of rum also. I managed to get people who were adamantly opposed to eating sweet potatoes to enjoy them. Couldn't ask for more!

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Megan

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Reviewed: Nov. 25, 2007

Wow....either I missed the boat or the recipe was wrong. I used the converter to make this dish for 25 people (because the 30 person conversion was not working properly). When I made it, it seemed awfully soupy, but I figured it would set in oven. Well, I ended up to what amounted to applesauce consistency. It was incredibly too sweet and too much rum. Due to all te great reviews I am sure it was the conversion and not the recipe itself. Just a warning for anybody making larger quantities.

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bill92101

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Reviewed: Nov. 23, 2007

I am typically not a sweet potato eater, and I loved this cassarole! It was so good and very flavorful--the rum gave it a great taste! My only critique is that it was a little sweet and next time I make it I will reduce the sugar. I will definitely be making this again for Thanksgiving!

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Veggie Girl

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 22, 2007

Tried this today was great changed the sugar like everyone said and the rum turned out nice

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Anna

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Reviewed: Nov. 19, 2007

Outstanding!!! I made this for an office Thanksgiving party and it was a BIG hit! I used canned yams (drained and whipped in the food processor) and artificial rum flavoring because I couldn't find real rum. The recipe is very easy, too. Try this one! You will NOT regret it!

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Smiday

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Reviewed: Nov. 11, 2007

Always a great hit! Never any left over. Great sweet & rum flavor! This year I will try what other reviews suggested about using more & fresh sweet potato instead of canned. My family requests this recipe year after year!

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Bubba Wallner

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Reviewed: Aug. 10, 2007

My family loves this holiday dish. I only use a splash of rum, and use regular flour and it turns out great.

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MARVBARB

Cooking Level: Intermediate

Home Town: Grand Haven, Michigan, USA

Living In: Sacramento, California, USA

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Reviewed: Jan. 5, 2007

Like dessert. Better to halve the sugar. Very good recipe. everyone loves it.

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JDBAUGHER

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Reviewed: Dec. 5, 2006

YUM!! Huge success at Thanksgiving! I don't like to drink rum, but it's to die for in this recipe. Some reviews state the rum was strong but I disagree. I followed the directions exactly and the taste was there but discreet. For example everyone asked what the flavoring was in the casserole that made it so good. I've tried other similar recipes but this one turned out the best. Easy and delicious.

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Tina

Cooking Level: Intermediate

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Rum and Sweet Potato Casserole

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