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Rum Butter Sweet Potato Casserole

Rum Butter Sweet Potato Casserole

Creamy Rum Butter Sweet Potato Casserole with toasted marshmallows. This Sweet Potato Casserole is fairly simple and traditional leaving the flavors of the sweet potatoes and marshmallows to really shine through.
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Prep Time 10 minutes
Cook Time 1 hour 40 minutes
cooling time 15 minutes
Total Time 2 hours 5 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 188
Ingredients Method

Ingredients
  

  • 2 pounds Sweet potatoes , peeled and cut into chunks (about 4 large sweet potatoes )
  • ½ Stick unsalted butter
  • ½ cup White sugar
  • ½ cup Brown sugar
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • ¼ cup Half and half
  • 2 Eggs, beaten
  • 1 Dark rum
  • 1 teaspoon Vanilla extract
  • 8-10 ounces Mini marshmallows

Method
 

  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
  10. Place in the oven and bake for about 1 hour
  11. Remove from heat , allow it to cool for 5-10 minutes, and serve !