This is a guaranteed side dish at our Thanksgiving table each year – even if it doesn’t make it to our family meals, we can’t go a year without making it. Over the years, we’ve taken my mother-in-law’s beloved sweet potato casserole recipe and come up with a few different revisions adding this or that to give it a different flavor. One year we added maple syrup and brandy. That was magical. But the year we discovered that adding roasted bananas to sweet potatoes did something incredible to the flavor, we knew we really had something glorious (Thank you Racheal Ray!). So here is our take on the perfect sweet potato casserole with praline topping. And of course, there’s a splash of rum. What would the holidays be without a little spirit?? 😉
- 3 cups mashed roasted sweet potatoes
- 3 roasted mashed bananas
- 1/2 stick butter, softened
- 1/2 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/4 cup rum
- 1 tsp vanilla
- 1 tsp salt
- 3/4 cup brown sugar
- 1/3 stick butter, softened
- 1/3 cup flour
- 1 cup pecans, chopped
Preheat oven to 350degrees
For the Filling:
Cream the butter and sugar, blend remaining ingredients. Spread into 9x9 casserole dish.
For the Topping:
Cream brown sugar and butter. Toss in flour and pecans. Pack on top of filling.
Bake for 30 minutes or until filling is bubbling and top is browned.
Here are a few of our tips when making this casserole…
1. Choose sweet, flavorful potatoes. We like the Jewel and Garnet varieties.
2. Allow the roasted sweet potato to cool slightly and just peel away the skin with your hands.
3. Roast bananas on 400 degrees until you can smell them, but don’t over-roast them to the point of bursting.
4. Use a good quality brown rum – they are slightly sweeter. We like Appleton Estate’s V/X. So what are your favorite, must have side dishes at Thanksgiving?