Rum and Sweet Potato Casserole recipe

8 servings

3 cups mashed sweet potatoes

1 cup white sugar

2 eggs, beaten

1/2 cup milk

1 teaspoon vanilla extract

1/2 cup butter, melted

1/3 cup dark rum

1 cup brown sugar

1 cup chopped pecans

1/3 cup self-rising flour

1/3 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9x13 inch baking dish.

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.

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.

Bake 30 minutes in the preheated oven.

Allow to sit at least 10 minutes before serving.