SWEET POTATO-EGGNOG CASSEROLE

[Dee]

 

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.

Per Serving: 387 Calories; 9g Fat (20.4% calories from fat); 5g Protein; 71g Carbohydrate; 7g Dietary Fiber; 24mg Cholesterol; 136mg Sodium. ++++ Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.