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: Dec. 22, 2011

I've been making this for about 7 years now. Family insists! I always use Meyers Dark Rum and some extra sweet potatoes and follow the recipe otherwise. I usually half-bake the taters before adding the crumble topping so it doesn't dissolve so much with the moisture. This can be done the day before, making day of prep time much shorter. I just cut the brown sugar, nuts and flour with softened butter or mash it up in a zipper bag and leave it on the counter until ready to use, then pour on top of potatoes and gently spread around. YUM!!

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Stacy W

Reviewed: Nov. 24, 2011

This recipe was super easy to make. I halved the sweet potato part, but kept the amount of topping the same. I also broiled the casserole for 2 - 3 minutes to get the topping extra crisp. It was delicious. I only gave it four stars because both my husband and I thought it lacked that "kick" of rum flavor. You could barely taste it. Could have been because of all the extra topping though. Next time I make it I will keep the amound of rum the same for half the recipe.

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Reviewer:

torianne31

Cooking Level: Intermediate

Home Town: Harlem, Georgia, USA

Living In: Willow Spring, North Carolina, USA

Reviewed: Nov. 23, 2011

by far my favorite recipe for sweet potatoes... some people in my family who dont like sweet potatoes even like this recipe

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spazalli

Reviewed: Nov. 8, 2011

I loved this. Brought it to a potluck. It was a little too sweet for my husband's taste, but lots of people raved about it.

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Ardys

Cooking Level: Beginning

Home Town: Spring Grove, Minnesota, USA

Living In: Duluth, Minnesota, USA

Reviewed: Oct. 29, 2010

Outstanding dish, I did have to cook mine about 50 minutes total as I had a very deep baking dish.

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eatmorechicken

Cooking Level: Professional

Reviewed: Jan. 4, 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!

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John in Tampa

Reviewed: Dec. 24, 2009

Great holiday recipe. I chopped the pecans finely in a food processor and added 1/4 tsp nutmeg and 1/2 tsp of cinnamin to the topping for some extra holiday aroma and flavor. Absolutely wonderful. Thanks!!!

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Jayne

Cooking Level: Intermediate

Home Town: Wake Forest, North Carolina, USA

Reviewed: Nov. 28, 2009

I brought this to Thanksgiving dinner and got rave reviews from my nephew who is a picky eater. I made it without the rum substituted a cup of brown sugar for the white sugar. I also baked the sweet potatoes in the microwave for about 12 minutes. I have been ordered to bring this to Christmas dinner - this recipe is a keeper!

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Karen P

Cooking Level: Intermediate

Home Town: Debary, Florida, USA

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

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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