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Prep Time: 60 Minutes Cook Time: 55 Minutes |
Ready In: 115 Minutes Servings: 8 |
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We created this recipe with our maple syrup loving neighbor in mind. We liked the combination of nuts and marshmallows as the topping, along with the flavors of the maple syrup and the rum. If you like things less sweet, cut both the brown sugar and the maple syrup in half. Ingredients:
4 large sweet potatoes, peeled and boiled until tender |
4 tablespoons unsalted butter, softened |
1/2 cup brown sugar |
1/2 cup real maple syrup |
2 teaspoons cinnamon |
2 tablespoons rum |
1 pinch salt |
2 eggs, beaten |
12 ounces evaporated milk |
1/2 cup chopped pecans |
1 1/2 cups mini marshmallows |
Directions:
1. Mash the sweet potatoes.
2. In a mixer, blend the sweet potatoes, butter, brown sugar, maple syrup, cinnamon, rum, and salt.
3. Stir in the eggs and milk.
4. Pour mixture into 9 x 13 baking dish.
5. Bake for 45 minutes at 375°F.
6. Remove casserole from oven and top with pecans and marshmallows.
7. Cook for an additional 10 minutes or until marshmallows are golden.
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