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We are about two weeks out from Thanksgiving and I’m sure that you are getting your Thanksgiving menu together. Sweet potato dishes are a staple at most Thanksgiving spreads , however I’m sure you haven’t had Rum Butter Sweet Potato Casserole at your table ! This recipe is rich, sweet and filling-and would be the perfect side dish for you holiday events. It is easy to make, and utterly tasty. I would make this with the Southern Collard Greens and Southern Mac and Cheese recipes. Those 3 sides are sure to leave your family and guest adding you to their Christmas list! As always , please let me know how it came out for you. Enjoy !


  • 2 pounds sweet potatoes , peeled and cut into chunks (about 4 large sweet potatoes )
  • 1/2 stick unsalted butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 cup half and half
  • 2 eggs, beaten
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 8-10 ounces mini marshmallows


  1. Preheat oven to 350 degrees
  2. In a large pot, bring about 6-8 cups of water to a boil and add the sweet potatoes -allow it cook for 35-50 minutes or until tender
  3. Remove from heat and drain water out of pot
  4. Mash the sweet potatoes
  5. Add the butter , brown sugar and white sugar then mix well
  6. Add cinnamon , nutmeg , half and half , beaten eggs, rum,and vanilla extract and mix well
  7. Pour the mixture into a casserole dish that had been sprayed with non stick spray
  8. Sprinkle the top with the mini marshmallows
  9. Lightly sprinkle cinnamon over the marshmallows

9. Place in the oven and bake for about 1 hour

10.Remove from heat , allow it to cook for 5-10 minutes, and serve !