Sweet Potato Casserole with Rum and Candied Pecans

Need a gluten free and lacto ovo vegetarian side dish? Sweet Potato Casserole with Rum and Candied Pecans could be an outstanding recipe to try. One serving contains 473 calories, 3g of protein, and 28g of fat. For $1.53 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for Thanksgiving. Many people really liked this American dish. This recipe from Onion Rings And Things has 123 fans. A mixture of rum, butter, nutmeg, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 35%. Users who liked this recipe also liked Sweet Potato Casserole with Rum and Candied Pecans, Whipped Sweet Potato Casserole with Candied Maple Pecans, and Sweet Potato Purée with Candied Pecans.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 tender. Allow to cool and then peel skin, discarding skins.In a large bowl, mash the potatoes until smooth. Add brown sugar, cinnamon, nutmeg and rum sauce. Whisk together until well combined. Transfer mixture into 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 browned and heated through.In a sauce pan over medium heat, add butter and sugar and cook, stirring regularly, until sugar is melted. Add heavy cream and cook, stirring regularly, until mixture begins to boil and is slightly thickened. Remove from heat and stir in rum.

 

Step by step:

1. Scrub sweet potatoes well and pat dry. Arrange on a baking sheet and with a fork, pierce each potato 2 or 3 times.

2. Bake in a 400 F oven for about 45 to 50 minutes or until tender. Allow to cool and then peel skin, discarding skins.In a large bowl, mash the potatoes until smooth.

3. Add brown sugar, cinnamon, nutmeg and rum sauce.

4. Whisk together until well combined.

5. Transfer mixture into a buttered baking dish. Smooth top and sprinkle with candied pecans.

6. Bake in a 350 F oven for about 30 to 35 minutes or until browned and heated through.In a sauce pan over medium heat, add butter and sugar and cook, stirring regularly, until sugar is melted.

7. Add heavy cream and cook, stirring regularly, until mixture begins to boil and is slightly thickened.

8. Remove from heat and stir in rum.

Nutrition Information:

covered percent of daily need