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Full Online Book HomeLearning KitchenCasseroles - Vegetable - Sweet Potato Rum Casserole
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Casseroles - Vegetable -  Sweet Potato Rum Casserole Post by :jbedunah Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1147

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Casseroles - Vegetable - Sweet Potato Rum Casserole

3 large sweet potatoes, cooked and mashed
1/4 cup plus 2 Tbs. margarine, melted
1/2 cup firmly packed brown sugar
1/2 cup flake coconut
1/2 cup coarsely chopped pecans
1/4 cup dark rum
1 1/2 tsp. vanilla extract
About 6 large marshmallows
Pecan halves


Preheat oven to 325 degrees F.

Combine first 7 ingredients, mixing well. Spoon into a lightly greased 1 1/2 qt. casserole. Bake, uncovered at 325 degrees for 45 minutes. Arrange marshmallows and pecan halves on top; continue baking until marshmallows are lightly browned.
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2 (# 2) cans of sweet potatoes, about 1 lb. 4 oz.1 tsp. cinnamon 1 cup sugar 1 tsp. corn starch 4 eggs beaten slightly 2 sticks butter melted 1 tsp. nutmeg 1 cup whipping cream Topping:2/3 cup brown sugar 2/3 cup flour 2 cup pecans chopped well 1 stick butter at room temp. Combine all ingredients for soufflé into a large mixing bowl and beat with a mixer until all or nearly all lumps of sweet potato is mashed. The more you whip it here will determine how puffy your soufflé is so mix very well. Preheat oven to 350
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2 cups mashed sweet potatoes 12 large marshmallows 3/4 cup finely crushed cornflakes 1/2 cup packed brown sugar 2 tablespoons milk 1/4 cup butter or margarine Bake sweet potatoes for 1 hour or so at 450º until a knife slides in with absolutely no resistance. Mash 1 sweet potato and put in bottom of casserole dish. Tear marshmallows and layer on top. Cover with remaining mashed sweet potatoes and top with cornflakes. In a saucepan, bring remaining ingredients to a boil, and pour over all. Bake, uncovered, 15 minutes at 350º.
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