I love eggnog so I am always looking for new ways to use it. When I added it to mashed sweet potatoes I knew I had a winner. You can make this the night before and refrigerate it unbaked; the next day, let it stand at room temperature for 30 minutes before baking.

 

  • Total Time

    Prep: 1-1/4 hours + cooling Bake: 30 min.

  • Makes

    8 servings

Ingredients

    • 3-1/2 pounds sweet potatoes (about 5 large)
    • 2/3 cup eggnog
    • 1/2 cup golden raisins
    • 2 tablespoons sugar
    • 1 teaspoon salt
    • TOPPING:
    • 1/4 cup all-purpose flour
    • 1/4 cup quick-cooking oats
    • 1/4 cup packed brown sugar
    • 1/4 cup chopped pecans
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 2 tablespoons butter, melted

Directions

  • Preheat oven to 400°. 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°.
  • 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 minutes or until heated through and topping is lightly browned.

Editor’s Note

This recipe was tested with commercially prepared eggnog.