Here you go then... Rummy Sweet Taters.
3 large sweet potatoes
1/2 cup white sugar
2 eggs
1/2 milk
1 Tbsp vanilla
1/2 cup melted butter
1/8 cup dark rum
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1/2 cup chopped pecans (optional)
Bake sweet potatoes until cooked and softened. Let cool, and peel. Put the baked skinless sweet potatoes into a very large mixing bowl, and preheat the oven to 350 F.
Mash potatoes well. Mix in white sugar and eggs. (This works best with an electric hand mixer.) Add milk, vanilla, and 1/2 cup melted butter. Stir well and add rum, then stir again. Pour into an 8x8 casserole dish (or a 9x13, but you'll need more streusel topping).
In a medium bowl, combine brown sugar, flour, remaining melted butter, and pecans if you're using them. Spread over the potato mixture, covering the surface. Bake uncovered 30 minutes and let stand at least 20 minutes before serving.
This travels well and tastes great at room temperature, so it's good to take for Thanksgiving. I've made it vegan with margarine and vanilla soymilk and it's delicious that way too.
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