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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rum & Sweet Potato Casserole Recipe

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This recipe for Rum & Sweet Potato Casserole is from Around the Family Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. of Mashed Sweet Potatoes
1 c. White Sugar
2 Eggs, beaten
1/2c. Milk
1tsp. Vanilla
1/2c. Butter, melted
1/3c. Dark Rum
1c. Brown Sugar
1c. Pecans, chopped
1/3c. Self-Rising flour
1/3c. Butter, melted
Directions:
Directions:
Preheat oven to 350. Grease 9x13 baking dish. In a large bowl, mix the sweet potatoes and sugar. Stir in eggs. Mix in milk, vanilla, and 1/2c melted butter. Gradually stir in rum until well blended. Transfer the mix to the baking dish. Then in medium bowl, mix the brown sugar, pecans, flour and 1/3 c. melted butter. Sprinkle this mix over the sweet potato mixture. Bake for 30 minutes. Allow to sit at least 10 minutes before serving.
Personal Notes:
Personal Notes:
Uncle Bill and Aunt Nicki both cook and each have made this dish for our Thanksgiving feasts. They got this recipe from the Food Network, from Paula Deen's show. They have also eaten it at the Lady & Sons restaurant owned by Paula Deen in Savannah, GA. Yummy, a family favorite!

 

 

 

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