Sweet potatoes. Brown sugar. Butter. Pecans. Spiced rum.
Is your mouth watering yet?
It’s like dessert, but it’s served with dinner. Even better.
This photo doesn’t even do it justice. I swear, the brownish-orange dishes never photograph well. It sure tastes good, though.
Sweet Potato Casserole
5-6 large sweet potatoes
2/3 cup dark brown sugar
4 oz crushed pecans (or a small bag, found in the baking aisle)
4 oz halved pecans (or a small bag, same as above)
1/4 cup Captain Morgan or other spiced rum
1 stick unsalted butter, melted
Bake the sweet potatoes until they’re soft and mushy. You can do this in the oven the slow way, or just microwave them for about 10-12 minutes. If you live in a very old house (like I do), don’t use the microwave and the oven at the same time, or you will blow a fuse. This happened twice on Sunday before we stopped doing that.
Melt a stick of butter, and stir the rum and the brown sugar in until it’s a liquid. Try not to drink it. I know, it’s tempting.
Using a hand mixer, blend the sugar/rum/butter with the potatoes on low speed, until it’s a light orangey-brown color and light and fluffy (almost whipped) in texture.
Spoon the potato mixture into a casserole dish, and stir in the crushed pecans. Top the dish with pecan halves, and bake at 350 for 20 minutes.
This has a bit more rum than sweet potato casseroles I’ve made in the past, but it’s not so much that you’ll get schnockered off your dinner. It’s more of a light, sugary, rummy flavor that complements the sweet potatoes.
Also, it tastes pretty good when it runs together with the cranberry sauce on your plate. You know what I’m talking about. Stuff always mixes on Thanksgiving plates. In anticipation of this, put it between the stuffing and the cranberry sauce, and you will not be sorry.