Rum and Sweet Potato Casserole
Sweet potatoes are a great source of vitamin A and fiber. They have been cultivated for thousands of years and were first domesticated in Central and South America.
This is vegetarian and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Rum and Sweet Potato Casserole
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Peel and cut the sweet potatoes into 1/2-inch thick slices.
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In a large pot, add the sweet potatoes and cover with water. Bring to a boil and cook for 10 minutes or until the sweet potatoes are fork-tender.
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Drain the sweet potatoes and return them to the pot.
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Add the butter, brown sugar, rum, cinnamon, nutmeg, and salt to the pot. Mash the sweet potatoes until smooth and well combined with the other ingredients.
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Transfer the sweet potato mixture to a greased casserole dish.
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Sprinkle the pecans evenly over the top.
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Arrange the marshmallows on top of the pecans.
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Bake in the preheated oven for 25-30 minutes or until the marshmallows are golden brown and the casserole is heated through.
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Allow the casserole to rest for 10 minutes before serving.
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Serve warm and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
