Rum and Sweet Potato Casserole

Rum and Sweet Potato Casserole

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"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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1 h 15 m servings 592 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 71.4g
  • 23%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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.


  1. 106 Ratings

Most helpful positive review

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 instruc...

Most helpful critical review

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, w...

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 instruc...

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. ...

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 siz...

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....

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 marshmall...

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!

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

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...

We have a favorite restaurant that makes an awesome sweet potato casserole and I thought I had found one that was close to it. Well.... Now I know I hadn't found it until I tried this recipe! ...

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