Cookin’ with Carolyn Eggnog Sweet Potato Bake

Eggnog Sweet Potato Bake

3-1/2 pounds sweet potatoes (about 5 large)
2/3 c. eggnog
1/2 c. golden raisins
2 Tbs. sugar
1 tsp. salt
Topping:
1/4 c. flour
1/4 c. quick-cooking oats
1/4 c. packed brown sugar
1/4 c. chopped pecans
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter, melted
Preheat oven to 400 degrees. Scrub sweet potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan; bake 1 hour or until tender. Remove from oven. Reduce oven setting to 350 degrees. When potatoes are cool enough to handle, remove and discard peel. Mash potatoes in a large bowl (you should have about 6 cups mashed). Stir in eggnog, raisins, sugar and salt. Transfer to a greased 11×7-in.
baking dish. For topping, in a small bowl, mix flour, oats, brown sugar, pecans and spices; stir in butter. Sprinkle over sweet potatoes. Bake, uncovered, 30-35 min. or until heated through and topping is lightly browned. Enjoy!

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