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Rum and Sweet Potato Casserole
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| 3 cups | mashed sweet potatoes |
| 1 cup | white sugar |
| 2 | eggs, beaten |
| 1/2 cup | milk |
| 1 teaspoon | vanilla extract |
| 1/2 cup | butter, melted |
| 1/3 cup | dark rum |
| 1 cup | brown sugar |
| 1 cup | chopped pecans |
| 1/3 cup | self-rising flour |
| 1/3 cup | butter, melted |
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, mix the sweet potatoes and sugar. Stir in the eggs. Mix in milk, vanilla extract, and 1/2 cup melted butter. Gradually stir in the rum until well blended. Transfer the mixture to the prepared baking dish.
In a medium bowl, mix the brown sugar, pecans, flour, and 1/3 cup melted butter. Sprinkle this mixture over the mashed sweet potato mixture.
Bake 30 minutes in the preheated oven. Allow to sit at least 10 minutes before serving.
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