Sweet Potato Rum Casserole Recipe
Ingredients
| Sweet potatoes - 3 large, peeled, cooked, and mashed | ||
| Butter or margarine - 1/4 cup plus 2 tablespoons, melted | ||
| Dark brown sugar | 1/2 Cup (16 tbs), firmly packed | |
| Coconut | 1/2 Cup (16 tbs), flaked | |
| Pecans - 1/2 cup, coarsely chopped | ||
| Dark rum | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1 1/2 Teaspoon | |
| Marshmallows | 6 Large | |
| Pecan - halves | ||
Directions
MAKING
1. Mix the first 7 ingredients well.
2. In a 1 1/2 quart casserole add oil to grease.
3. Bake for 45 minutes at 325° keeping the casserole covered.
4. Arrange the pecan halves and marshmallows on the top. Bake till the marshmallows are light brown in color.
SERVING
5. Serve Sweet Potato Rum Casserole at room temperature.
1. Mix the first 7 ingredients well.
2. In a 1 1/2 quart casserole add oil to grease.
3. Bake for 45 minutes at 325° keeping the casserole covered.
4. Arrange the pecan halves and marshmallows on the top. Bake till the marshmallows are light brown in color.
SERVING
5. Serve Sweet Potato Rum Casserole at room temperature.
Chef
