Sweet Potato Rum Casserole

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This is a recipe that I have had for a long long time.  I don’t remember where I originally got the recipe but I always fix it for Thanksgiving.  I made the recipe below except I didn’t bake it. The casserole mixture was frozen.   The day before Thanksgiving I will thaw this in the refrigerator and then bake it on Thanksgiving.  Marshmallows are added the last 5-10 minutes of baking.

3 large sweet potatoes, peeled, cooked and mashed
¼ cup and 2 tablespoons of butter, melted
½ cup firmly packed dark brown sugar
½ cup flaked coconut
½ cup coarsely chopped pecans
¼ cup dark rum
1 ½ teaspoons vanilla extract (use the real stuff, not imitation)
Mini-marshmallows

Combine first 7 ingredients, mixing well.  Spoon into lightly greased 1 1/2 quart casserole.   Bake uncovered at 325 degrees F for 45 minutes.  Arrange marshmallows on top and continue baking until marshmallows are lightly brown.

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