Rum and Sweet Potato Casserole

This is a simple recipe for sweet potato casserole. But it is also the best I have tasted, enriched with eggs, milk, and rum, and topped with a crunchy pecan streusel. It is a standard at all holiday dinners in my family. The amount of rum can be varied according to taste (the casserole is also good without it.)

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Step: 2

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.

Step: 3

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.

Step: 4

Bake 30 minutes in the preheated oven. Allow to sit at least 10 minutes before serving.

Per Serving: 592 calories; protein 5.9g; carbohydrates 71.4g; fat 30.7g; cholesterol 98.6mg; sodium 296.9mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do double-duty .