Rum and Sweet Potato Casserole The Best Recipes

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Rum and Sweet Potato Casserole

"This is a simple recipe for candy potato casserole. But it's also the high-quality I have tasted, enriched with eggs, milk, and rum, and topped with a crunchy pecan streusel. It is a preferred in any respect vacation dinners in my circle of relatives. The amount of rum can be varied consistent with taste (the casserole is also accurate without it.)"

Ingredients :

3 cups mashed candy potatoes
1 cup white sugar
2 eggs, crushed
1/2 cup milk
1 teaspoon vanilla extract
half cup butter, melted
1/three cup dark rum
1 cup brown sugar
1 cup chopped pecans
1/three cup self-growing flour
1/three cup butter, melted

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H15M

Preheat oven to 350 tiers F (one hundred seventy five tiers C). Grease a 9x13 inch baking dish.
In a huge bowl, mix the sweet potatoes and sugar. Stir within the eggs. Mix in milk, vanilla extract, and half cup melted butter. Gradually stir inside the rum till nicely blended. Transfer the combination to the prepared baking dish.
In a medium bowl, mix the brown sugar, pecans, flour, and 1/3 cup melted butter. Sprinkle this aggregate over the mashed candy potato mixture.
Bake 30 minutes in the preheated oven. Allow to sit down as a minimum 10 mins before serving.

Notes :

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