Praline Rum Sweet Potatoes


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Praline Rum Sweet Potatoes

6 to 8 servings Easy
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Ingredients (6)

  • 1 can condensed milk
  • 2 large eggs
  • 1 teaspoon each vanilla and rum extracts
  • 1/4 teaspoon each salt, cinnamon, and nutmeg
  • 1 jar caramel topping
  • 2 cups whole pecans


It is a variation of my sweet potato pie without the crust. Many of my friends including myself are in our sixties and we love our desserts especially the fattening ones. So I eliminated the crust thus cutting a few calories but this is still a wonderful side dish and very rich indeed.
I got tired of the marshmallow-topped sweet potatoes and decided to pair my potatoes with a praline topping flavored with rum extract and caramel.
The condensed milk replaces sugar and heavy creams that I used in my pies. And there is no need for butter.


  1. 1Roast sweet potatoes until fork tender
  2. 2Once cooled, peel the potatoes
  3. 3Use hand mixer to whip the potatoes ( this will remove any strings)
  4. 4beat the eggs slightly and add to potatoes
  5. 5add can of condensed milk
  6. 6add the salt, dry spices and extracts
  7. 7using your mixer or large spoon, combine all ingredients until smooth
  8. 8pour into 2 quart casserole dish that has been lightly oiled with margarine or butter-flavored spray.
  9. 9bake in 375 degree over for twenty-minutes and remove from oven.
  10. 10Mix the pecans and caramel topping together and spread over potatoe mixture
  11. 11return the casserole to the over and bake until set in the middle.
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