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Tuesday, December 18, 2012

A Bit of Booze Flavors This Dish

Janet Groene's 

Rummy Sweet Potatoes
    You’ll need 8 to 10  cups of sweet potatoes for this dish, so make them from scratch or use the equivalent in canned sweet potatoes. Large, #10 cans of sweet potatoes are found in big-box stores and some supermarkets. Use amber-colored rum, not dark nor white rum. This is big dish, a good choice for a campground potluck.

2 eggs
Small can (2/3 cup)  evaporated milk
½ cup each rum and packed brown sugar
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
#10 can sweet potatoes, drained

    Set the oven for 350 degrees. In a large bowl, whisk eggs with milk, sugar, cinnamon and vanilla. Add sweet potatoes and use a potato masher to mash and blend them well with the egg mixture.  Turn out into a greased baking pan and top with:
1 cup finely shredded coconut
1 cup miniature marshmallows
1 cup chopped pecans
1 tablespoon white or brown sugar
1 teaspoon cinnamon
    Toss together to mix and sprinkle evenly over sweet potatoes. Bake about 40 minutes or until golden on top and the filling is firm. Serves 12 to 16.
    Cook’s note: an easy way to combine topping ingredients is to put them in a zip-top bag,, seal and shake to mix well. 

See more of Janet Groene's RV-ready recipes on her weekly blog Camp And RV Cook

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