Sweet Potato Rum Casserole Recipe
Summary
Ingredients
3 large sweet potatoes, peeled, cooked and mashed
1/4 cup plus
2 tablespoons butter or margarine, melted
1/2 cup firmly packed dark brown sugar
1/2 cup flaked coconut
1/2 cup coarsely chopped pecans
1/4 cup dark rum
11/2 teaspoons vanilla extract About
6 large marshmallows Pecan halves
Directions
Combine first 7 ingredients, mixing well.
Spoon into a lightly greased 1 1/2-quart casserole.
Bake, uncovered, at 325° for 45 minutes.
Arrange marshmallows and pecan halves on top; continue baking until marshmallows are lightly browned.
Spoon into a lightly greased 1 1/2-quart casserole.
Bake, uncovered, at 325° for 45 minutes.
Arrange marshmallows and pecan halves on top; continue baking until marshmallows are lightly browned.
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