Rum and Sweet Potato Casserole So Tasty

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Rum and Sweet Potato Casserole

"This is a simple recipe for candy potato casserole. But it is also the great I have tasted, enriched with eggs, milk, and rum, and topped with a crunchy pecan streusel. It is a preferred in any respect excursion dinners in my circle of relatives. The quantity of rum may be varied consistent with taste (the casserole is also good without it.)"

Ingredients :

3 cups mashed candy potatoes
1 cup white sugar
2 eggs, crushed
half of cup milk
1 teaspoon vanilla extract
half of cup butter, melted
1/3 cup dark rum
1 cup brown sugar
1 cup chopped pecans
1/three cup self-growing flour
1/3 cup butter, melted

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H15M

Preheat oven to 350 tiers F (175 tiers C). Grease a 9x13 inch baking dish.
In a big bowl, blend the candy potatoes and sugar. Stir within the eggs. Mix in milk, vanilla extract, and 1/2 cup melted butter. Gradually stir inside the rum until nicely combined. Transfer the mixture to the prepared baking dish.
In a medium bowl, mix the brown sugar, pecans, flour, and 1/three cup melted butter. Sprinkle this mixture over the mashed sweet potato aggregate.
Bake half-hour in the preheated oven. Allow to sit down as a minimum 10 minutes earlier than serving.

Notes :

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