recipe reviews for:

Rum and Sweet Potato Casserole

“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, if you so desire.)”

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Reviewed: Jul. 27, 2008

********** The best sweet potato casserole we have ever had! The whole family just raved, we had it for Thanksgiving and they wanted it again for Christmas. Will always be on our Holiday Table.

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Reviewer:

Criscoh

	Cooking Level: Expert
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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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Reviewer:

Liz

	Cooking Level: Expert 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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewed: Dec. 2, 2006

We add more sweet potatoes and less rum.

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ROJAMIN

	Cooking Level: Expert Living In: Rolla, Missouri, USA
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Reviewed: Nov. 29, 2006

I was looking for the mashed sweet potato recipe that uses marshmallows when I came across this one. I'm sooo glad I did. I gave the recipe to my nephew and his mother helped him make it. They used fresh sweet potatoes and Bacardi Dark rum. Everyone loved this recipe, my nephew was very proud and promised to make it again.

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coralroses


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Reviewed: Nov. 26, 2006

I pulled up this recipe the day before Thanksgiving, and gave it a try. My in-laws are still calling me for the recipe! I thought it was much too sweet, but they thought it was fantastic! I made this in a 2Q round casserole and it still came out great...although I had to use the broiler to finish browning the top. Love the rum flavor (Mount Gay) and I used fresh, whole sweet potatoes.

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AmyO


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Reviewed: Nov. 24, 2006

Absolutely Awesome. I could live on this stuff. Was a real hit at our family Thanksgiving table. The rum flavor was superb. I like one of the other readers used whole sweet potato's. Please do not used the cannned syrupy ones. Will keep this recipe forever, Thanks.

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MARCELLE2

	Cooking Level: Intermediate
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Reviewed: 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!

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jj


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Reviewed: Nov. 23, 2006

This was a nice change. I cut the sugar to 3/4 cup. Used 1/3 c. Myers dark rum and the rum flavor is pretty strong but we liked it.

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COOKINMOM3


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Reviewed: Nov. 22, 2006

I made this recipe for my dinner club and everyone LOVED it and wanted the recipe!

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Reviewer:

sara chetkowski


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Reviewed: Nov. 21, 2006

Very rich and sweet. This goes really well with a nice Thanksgiving turkey.

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