Rum and Sweet Potato Casserole
Elevate your holiday table with this indulgent Rum and Sweet Potato Casserole, a truly decadent twist on a classic comfort dish. Creamy, mashed sweet potatoes are enriched with a splash of dark rum, fragrant cinnamon, and nutmeg, creating a warm, spiced base that's irresistibly flavorful. Topped with a buttery pecan streusel, this casserole delivers a delightful contrast of textures, with its smooth, rich interior and crisp, caramelized topping. Perfect for Thanksgiving, Christmas, or any festive gathering, this easy-to-make side dish will wow your guests while adding a touch of sophistication to the menu. Whether served alongside roasted turkey or as a cozy treat on its own, this rum-kissed casserole promises to be the star of your table.
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 4 tablespoons unsalted butter
- 0.5 cup dark brown sugar
- 0.5 cup heavy cream
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon kosher salt
- 0.5 cup pecans
- 0.25 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter (cold)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish and set it aside.
Peel the sweet potatoes and chop them into large chunks. Boil the sweet potatoes in a large pot of salted water for 15-20 minutes or until fork-tender.
Drain the cooked sweet potatoes and transfer them to a large mixing bowl. Mash the sweet potatoes until smooth.
Add 4 tablespoons of unsalted butter, the dark brown sugar, heavy cream, dark rum, vanilla extract, ground cinnamon, ground nutmeg, and kosher salt to the mashed sweet potatoes. Stir until fully combined and creamy.
Spread the sweet potato mixture evenly into the prepared baking dish.
To make the pecan streusel topping, chop the pecans finely and add them to a small mixing bowl. Add the all-purpose flour, granulated sugar, and 2 tablespoons of cold unsalted butter (cut into small cubes). Use a fork or your fingers to mix until crumbly.
Sprinkle the pecan streusel evenly over the sweet potato mixture in the baking dish.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden and crisp.
Let the casserole cool slightly before serving. Enjoy this warm, spiced dish as a side for holiday gatherings or a cozy family meal.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 301.1 g | 109% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 157.4 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 357 mg | 27% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
