Sweet Potato Casserole with Rum and Candied Pecans
Sweet Potato Casserole with Rum and Candied Pecans is a must-have holiday side dish. Fluffy and creamy with a spike of rum flavor and crunchy sweet pecan topping, it's the perfect accompaniment to Thanksgiving turkey or Christmas ham.
Servings: 8 Servings
Calories: 389kcal
Ingredients
- 2 pounds sweet potatoes
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- rum sauce
- 1 cup candied pecans, chopped
For the Rum Sauce
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 cup heavy cream
- 2 tablespoons rum
Instructions
- Scrub sweet potatoes well and pat dry. Arrange on a baking sheet and with a fork, pierce each potato 2 or 3 times.
- Bake in a 400 F oven for about 45 to 50 minutes or until fork-tender. Allow to cool and then peel, discarding skins.
- In a large bowl, mash the roasted sweet potatoes until smooth.
- Add brown sugar, cinnamon, nutmeg, and rum sauce. Whisk together until well combined.
- Transfer the mixture to a buttered baking dish. Smooth top and sprinkle with candied pecans.
- Bake in a 350 F oven for about 30 to 35 minutes or until lightly browned and heated through.
For the Rum Sauce
- In a saucepan over medium heat, add butter and sugar and cook, stirring regularly, until sugar is melted.
- Add heavy cream and bring to a simmer, stirring regularly, until mixture is slightly thickened. Remove from heat and stir in rum.
Nutrition
Serving: 168g | Calories: 389kcal | Carbohydrates: 50.5g | Protein: 2.6g | Fat: 19.8g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 103mg | Potassium: 979mg | Fiber: 5.1g | Sugar: 18.3g | Vitamin A: 750IU | Vitamin C: 27.2mg | Calcium: 50mg | Iron: 0.9mg