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.)

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 592 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup chopped pecans
• ½ cup milk
• ½ cup butter, melted
• 2 eggs, beaten
• ⅓ cup butter, melted
• ⅓ cup dark rum
• 3 cups mashed sweet potatoes
• ⅓ cup self-rising flour

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Step 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.

Step 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.

Step 4

Bake 30 minutes in the preheated oven. Allow to sit at least 10 minutes before serving.