A delightful twist on the classic sweet potato casserole, enhanced with warm spices and a touch of rum.
Peel and dice the sweet potatoes into chunks.
Cut the sweet potatoes into even pieces to ensure they cook uniformly.
Boil the sweet potato chunks in a large pot of water until tender, about 15 minutes.
Test the potatoes with a fork; they should be soft and easy to mash.
Drain the sweet potatoes and transfer them to a mixing bowl.
Let the potatoes cool slightly before mashing to avoid burns.
Mash the sweet potatoes until smooth using a potato masher or electric mixer.
For an extra creamy texture, use an electric mixer on low speed.
Add the eggs, cinnamon, nutmeg, ginger, sugar, and rum to the mashed sweet potatoes and mix until well combined.
Taste the mixture and adjust the spices or sweetness to your preference.
Transfer the sweet potato mixture to a greased casserole dish and spread evenly.
Use a spatula to smooth the top for an even bake.
In a separate bowl, combine the pecans, brown sugar, flour, and melted butter to create the topping.
Mix the topping ingredients just until crumbly; avoid overmixing.
Sprinkle the topping evenly over the sweet potato mixture.
Ensure the topping covers the entire surface for a consistent crunch.
Bake in a preheated oven at 350°F for 25-30 minutes, or until the topping is golden brown.
Check the casserole halfway through baking to ensure even browning.
Let the casserole cool slightly before serving. Enjoy!
Serve warm for the best flavor and texture.
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