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Sweet Potato Rum Casserole

Ingredients
  Sweet potatoes 3 Large, peeled, cooked and mashed
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Firmly packed dark brown sugar 1⁄2 Cup (8 tbs)
  Flaked coconut 1⁄2 Cup (8 tbs)
  Coarsely chopped pecans 1⁄2 Cup (8 tbs)
  Dark rum 1⁄4 Cup (4 tbs)
  Vanilla extract 1 1⁄2 Teaspoon
  Marshmallows 6 Large
  Pecan halves 1 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Baked
Dish: 
Casserole
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
6

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3.92857
Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 357 Calories from Fat 178

% Daily Value*

Total Fat 21 g32.1%

Saturated Fat 9.6 g48.1%

Trans Fat 0 g

Cholesterol 20.2 mg6.7%

Sodium 51 mg2.1%

Total Carbohydrates 40 g13.2%

Dietary Fiber 4.6 g18.3%

Sugars 23.6 g

Protein 3 g6%

Vitamin A 217.6% Vitamin C 3.4%

Calcium 3.5% Iron 5.7%

*Based on a 2000 Calorie diet

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Sweet Potato Rum Casserole Recipe