Rum And Sweet Potato Casserole Recipes

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SWEET POTATO CASSEROLE WITH RUM AND CANDIED PECANS



Sweet Potato Casserole with Rum and Candied Pecans image

Sweet Potato Casserole with Rum and Candied Pecans is a must-have holiday side dish. Fluffy and creamy with a spike of rum flavor and crunchy sweet pecan topping, it's the perfect accompaniment to Thanksgiving turkey or Christmas ham.

Provided by Lalaine

Categories     Side Dish

Time 1h45m

Number Of Ingredients 10

2 pounds sweet potatoes
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
rum sauce
1 cup candied pecans, chopped
1/2 cup butter
1/2 cup brown sugar
1 cup heavy cream
2 tablespoons rum

Steps:

  • Scrub sweet potatoes well and pat dry. Arrange on a baking sheet and with a fork, pierce each potato 2 or 3 times.
  • Bake in a 400 F oven for about 45 to 50 minutes or until fork-tender. Allow to cool and then peel, discarding skins.
  • In a large bowl, mash the roasted sweet potatoes until smooth.
  • Add brown sugar, cinnamon, nutmeg, and rum sauce. Whisk together until well combined.
  • Transfer the mixture to a buttered baking dish. Smooth top and sprinkle with candied pecans.
  • Bake in a 350 F oven for about 30 to 35 minutes or until lightly browned and heated through.

Nutrition Facts : ServingSize 168 g, Calories 389 kcal, Carbohydrate 50.5 g, Protein 2.6 g, Fat 19.8 g, SaturatedFat 11 g, Cholesterol 51 mg, Sodium 103 mg, Fiber 5.1 g, Sugar 18.3 g

RUM AND SWEET POTATO CASSEROLE



Rum and Sweet Potato Casserole image

This is a yummy recipe! It's really very simple, but so good. You can leave the rum out if you choose. It's great as a take-a-long to pot-lucks, holiday dinners, and just when you might want a change from regular potatoes. I got this on the web.

Provided by FLUFFSTER

Categories     Yam/Sweet Potato

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups sweet potatoes, mashed
1 cup white sugar
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup butter, melted
1/3 cup dark rum
1 cup brown sugar, packed
1 cup pecans, chopped
1/3 cup self-rising flour
1/3 cup butter, melted

Steps:

  • Preheat oven to 350°F 175°C.
  • Grease a 9x13-inch baking dish.
  • In a large bowl, mix the sweet potatoes and sugar. Stir in the eggs. Mix in the milk, vanilla extract, and a half cup of melted butter. Gradually stir in the rum until well blended.
  • Transfer the mixture to the prepared baking dish.
  • In a medium bowl, mix the brown sugar, pecans, flour and the remaining melted butter (1/3 cup). Sprinkle this mixture over the mashed sweet potato mixture.
  • Bake 30 minutes in the preheated oven. Allow to sit at least 10 minutes before serving.

Nutrition Facts : Calories 576.7, Fat 30.8, SaturatedFat 13.7, Cholesterol 99.5, Sodium 295.6, Carbohydrate 68.6, Fiber 2.9, Sugar 54.4, Protein 4.8

SWEET POTATO RUM PIE



Sweet Potato Rum Pie image

Provided by Eddie Jackson

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 14

1 refrigerated, rolled store-bought pie crust
2 cups peeled, cooked and pureed sweet potatoes, cooled
1/2 cup plus 3 tablespoons granulated sugar
1/2 cup dark brown sugar
1/2 stick (4 tablespoons) butter, melted
1/4 cup dark rum, such as Appleton Estate
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon minced fresh ginger
Pinch salt
2 large eggs
1 cup coconut milk
1 cup heavy whipping cream, chilled
1/4 teaspoon orange zest

Steps:

  • Preheat the oven to 350 degrees F.
  • Gently roll out the pie dough and line a 9-inch, deep pie dish with it. Trim the excess dough from the edges, and set aside.
  • Using an electric hand mixer, combine the sweet potatoes, 1/2 cup of the granulated sugar, the brown sugar, butter, 3 tablespoons of the rum, the vanilla, cinnamon, ginger, salt and eggs. Mix thoroughly. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until a knife inserted in the center comes out clean, 35 to 45 minutes.
  • Place the pie on a rack to cool, about 2 hours.
  • Pour the cream in a bowl and whisk with an electric hand mixer. When it starts to thicken, add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with whipped cream.

RUM SWEET POTATO PIE



Rum Sweet Potato Pie image

"This is a rendition of my grandmother's world-famous pie - although she didn't have booze in hers!" says Eddie.

Provided by Eddie Jackson

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 15

1 1/4 pounds sweet potatoes (3 medium)
1 piece refrigerated pie dough (or 1 disk homemade dough; see page 122)
All-purpose flour, for dusting
1/2 cup plus 3 tablespoons granulated sugar
1/2 cup packed dark brown sugar
4 tablespoons unsalted butter, melted
1/4 cup dark rum
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon minced peeled fresh ginger
Pinch of kosher salt
2 large eggs
1 cup canned coconut milk
1 cup cold heavy cream
1/4 teaspoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F. Prick the sweet potatoes all over with a fork and place on a rimmed baking sheet; bake until tender, about 45 minutes. Let cool, then peel off the skins and puree the flesh in a food processor until smooth. (You?ll need 2 cups sweet potato puree.)
  • Gently roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 91/2-inch deep-dish pie dish; fold the overhanging dough under itself and crimp the edges. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is just golden around the edges, about 15 minutes. Remove the foil and beans and continue to bake until the crust is golden on the bottom, about 15 more minutes. Let cool.
  • Combine the sweet potato puree, 1/2 cup granulated sugar, the brown sugar, melted butter, 3 tablespoons rum, the vanilla, cinnamon, ginger, salt and eggs in a large bowl. Beat with a hand mixer until combined. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until the filling is set, 1 hour 15 minutes to 1 hour 25 minutes. (Cover the crust with foil if it gets too dark.) Place the pie on a rack and let cool, about 2 hours.
  • Pour the heavy cream into a bowl and beat with the mixer until thickened. Add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with the whipped cream.

SWEET POTATOES WITH RUM



Sweet Potatoes with Rum image

This side dish is decadent with the addition of the rum, but not as sweet as those that use marshmallows. If you substitute the orange juice, add some freshly grated orange zest too, for a real flavour punch.

Provided by Lennie

Categories     Yam/Sweet Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 5

6 medium sweet potatoes
4 tablespoons margarine or 4 tablespoons butter, cut into small pieces
1/3 cup packed brown sugar
1/4 cup dark rum (substitute freshly-squeezed orange juice if you wish; it will taste different though)
1/2 cup golden raisin

Steps:

  • Boil the whole, unpeeled, sweet potatoes until tender but not too soft-- it will take anywhere from 20 to 40 minutes depending on the thickness of your potatoes.
  • Drain and, when cool enough to handle, peel and slice into 1/4-inch slices.
  • Preheat oven to 350F degrees.
  • Arrange the slices in an attractive overlapping pattern in a buttered shallow baking dish.
  • Dot with butter pieces, then sprinkle with brown sugar and raisins, if using.
  • Drizzle the rum over all.
  • Bake in preheated oven, uncovered, until bubbly and glazed, about 30 minutes.

RUM AND SWEET POTATO CASSEROLE



Rum and Sweet Potato Casserole image

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.)

Provided by Casey Tudor

Categories     Sweet Potato Casserole

Time 1h15m

Yield 8

Number Of Ingredients 11

3 cups mashed sweet potatoes
1 cup white sugar
2 eggs, beaten
½ cup milk
1 teaspoon vanilla extract
½ cup butter, melted
⅓ cup dark rum
1 cup brown sugar
1 cup chopped pecans
⅓ cup self-rising flour
⅓ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • 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.
  • 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.
  • Bake 30 minutes in the preheated oven. Allow to sit at least 10 minutes before serving.

Nutrition Facts : Calories 592.3 calories, Carbohydrate 71.4 g, Cholesterol 98.6 mg, Fat 30.7 g, Fiber 3 g, Protein 5.9 g, SaturatedFat 13.6 g, Sodium 296.9 mg, Sugar 49.2 g

RUM AND SWEET POTATO CASSEROLE



Rum and Sweet Potato Casserole image

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.)

Provided by Casey Tudor

Categories     Sweet Potato Casserole

Time 1h15m

Yield 8

Number Of Ingredients 11

3 cups mashed sweet potatoes
1 cup white sugar
2 eggs, beaten
½ cup milk
1 teaspoon vanilla extract
½ cup butter, melted
⅓ cup dark rum
1 cup brown sugar
1 cup chopped pecans
⅓ cup self-rising flour
⅓ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • 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.
  • 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.
  • Bake 30 minutes in the preheated oven. Allow to sit at least 10 minutes before serving.

Nutrition Facts : Calories 592.3 calories, Carbohydrate 71.4 g, Cholesterol 98.6 mg, Fat 30.7 g, Fiber 3 g, Protein 5.9 g, SaturatedFat 13.6 g, Sodium 296.9 mg, Sugar 49.2 g

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