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Eggnog Sweet Potato Bake

TOTAL TIME: Prep: 1-1/4 hours + cooling Bake: 30 min. YIELD: 8 servings.
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. —Katie Wollgast, Troy, Missouri

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

  • 1. Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan; bake until tender, 1 hour. Remove from oven. Reduce oven setting to 350°.
  • 2. When potatoes are cool enough to handle, remove and discard skins. Mash potatoes in a large bowl (you should have about 6 cups mashed). Stir in eggnog, raisins, sugar and salt. Transfer to a greased 11x7-in. baking dish.
  • 3. For topping, in a small bowl, mix flour, oats, brown sugar, pecans and spices; stir in butter. Sprinkle over sweet potatoes. Bake, uncovered, until heated through and topping is lightly browned, 30-35 minutes.

Nutrition Facts

1 cup: 362 calories, 7g fat (3g saturated fat), 20mg cholesterol, 352mg sodium, 72g carbohydrate (37g sugars, 7g fiber), 6g protein.

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