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LOCATION: Recipes >> Vegetables >> Sweet Potato 38

Print this Recipe    Sweet Potato 38

SWEET POTATO-EGGNOG CASSEROLE
Yield: 8 servings.

5 pounds sweet potatoes
1/2 cup golden raisins
1/4 cup brandy
2/3 cup eggnog
3 tablespoons butter or margarine, melted
2 tablespoons sugar
1/8 teaspoon salt
2 oatmeal cookies, crumbled
2 tablespoons dark brown sugar
2 tablespoons chopped pecans, toasted

Cook sweet potatoes in water to cover in a large Dutch oven 40
minutes or until tender; drain and cool to touch. Peel sweet potatoes
and mash. Combine raisins and brandy; let stand 30 minutes. Drain.

Combine mashed sweet potatoes, eggnog, and next 3 ingredients;
reserve 2 cups sweet potato mixture. Stir raisins into remaining
sweet potato mixture, and spoon into a lightly greased 2-quart
baking dish. Combine cookie crumbs, brown sugar, and chopped pecans;
sprinkle cookie mixture over top of casserole.

Pipe or dollop reserved 2 cups sweet potato mixture around edge of
casserole. Bake at 350 degrees F. for 20 minutes or until thoroughly
heated.

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A must for the holidays, November 25, 2004 - 07:58 AM
Reviewer: Anonymous from Kingston, New York
Absolutely excellent. The family demands it every holiday!

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