So, this is so yummy! Try this great pecan-topped sweet potato casserole from my friend Jessie. I’ve known Jessie for 25 years–since Kindergarten. She is a fabulous cook and comes from a cooking family. Enjoy this delicious rum and pecan sweet potato casserole–a very grown up version of the marshmallow topped sweet potato concoction.
|Jessie’s Mamie cooking for Thanksgiving|
4 large sweet potatoes (to equal 3 cups when mashed)
1/2 cup sugar
1/2 cup butter (room temperature/softened, if needed, so it will blend well)
1/2 tsp lemon juice
1/4 cup rum
1/4 cup raisins
1/2 tsp ginger
2 eggs, beaten
1 tsp vanilla extract
1/3 cup milk
1/4 tsp allspice
Cook potatoes until tender. Peel and mash potatoes. Combine with all other ingredients.
Put in buttered-casserole dish (or similar – we use a rectangular glass pan).
Melt the following ingredients for topping.
First melt 1/3 cup butter,
then add 3/4 cup brown sugar
1 tbsp flour
1 cup chopped pecans
Pour topping over casserole. Bake at 350 degrees for 25 minutes.
Serves 10 people.
Allergy notes: Can be made with non-dairy butter + any non-dairy milk (we’ve used soy, rice, and coconut) + any non-wheat flour. Tastes the same. Same cooking time.