Best Firemans Rum Sweet Potato Casserole Recipes

SWEET POTATO CASSEROLE WITH RUM AND CANDIED PECANS

Steps:

• Scrub sweet potatoes well and pat dry. Arrange on a baking sheet and with a fork, pierce each potato 2 or 3 times.
• Bake in a 400 F oven for about 45 to 50 minutes or until fork-tender. Allow to cool and then peel, discarding skins.
• In a large bowl, mash the roasted sweet potatoes until smooth.
• Add brown sugar, cinnamon, nutmeg, and rum sauce. Whisk together until well combined.
• Transfer the mixture to a buttered baking dish. Smooth top and sprinkle with candied pecans.
• Bake in a 350 F oven for about 30 to 35 minutes or until lightly browned and heated through.

SWEET POTATO CASSEROLE

Steps:

• To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
• When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
• To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.

RUM AND SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350°F 175°C.
• Grease a 9x13-inch baking dish.
• In a large bowl, mix the sweet potatoes and sugar. Stir in the eggs. Mix in the milk, vanilla extract, and a half cup of 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 the remaining melted butter (1/3 cup). 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.

FIREMAN'S RUM SWEET POTATO CASSEROLE

Steps:

• 1. Preheat oven to 350 deg. F. (175 deg. C.). Grease a 9x13 oven baking dish.
• 2. In a large bowl, mix together: mashed sweet potatoes and sugar. Stir in the eggs, milk, vanilla, and 1/2 cup melted butter. Gradually add the Rum, and stir until well blended. Put mixture in greased oven baking dish.
• 3. In a medium size bowl, add brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Mix well to blend.
• 4. Sprinkle sugar/pecan mixture over the sweet potato mixture in baking dish.
• 5. Put in oven and bake for 30 minutes. Remove and allow potatoes about 10-15 minutes before serving.

BAKED PARMESAN AND GARLIC SWEET POTATO FRIES

Steps:

• Preheat oven to 450
• Cut up sweet potatoes into wedges,rounds or thin strips.
• In a large bowl add the fries. Coat them with oil. You may substitute just water if desired. Then add the garlic granules,parmesan and sea salt.
• Spay a cookie sheet with pam or oil and lay fries out on top.
• Bake for 10 mins then turn them over. Put back in the oven for 10 more minutes. If you have thicker fries you may need an additional 5-10 minutes baking time.

SWEET POTATOES WITH RUM

Steps:

• Boil the whole, unpeeled, sweet potatoes until tender but not too soft-- it will take anywhere from 20 to 40 minutes depending on the thickness of your potatoes.
• Drain and, when cool enough to handle, peel and slice into 1/4-inch slices.
• Preheat oven to 350F degrees.
• Arrange the slices in an attractive overlapping pattern in a buttered shallow baking dish.
• Dot with butter pieces, then sprinkle with brown sugar and raisins, if using.
• Drizzle the rum over all.
• Bake in preheated oven, uncovered, until bubbly and glazed, about 30 minutes.