Sweet Potato Rum Casserole

Southern.Crockpot's picture

Jan. 24, 2012

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
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 357Calories from Fat 178

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol

Sodium 51 mg2.13%

Total Carbohydrates 40 g13.3%

Dietary Fiber 4 g16%

Sugars 23 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet