Recipe: Sweet Potato-Eggnog Casserole with Oatmeal Cookie Topping

SWEET POTATO-EGGNOG CASSEROLE
WITH OATMEAL COOKIE TOPPING

5 pounds large sweet potatoes
1/2 cup golden raisins
1/4 cup brandy
2/3 cup refrigerated eggnog
3 tablespoons butter or margarine, melted
2 tablespoons sugar
1/8 teaspoon salt
Oatmeal Cookie Topping (recipe follows)

Cook sweet potatoes in water to cover in a 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 2-quart baking dish. Sprinkle top with Oatmeal Cookie Topping.

Pipe or dollop reserved 2 cups sweet potato mixture around edge of casserole.

Bake at 350 degrees F for 20 minutes.

OATMEAL COOKIE TOPPING

2 (2-inch) oatmeal cookies, crushed
2 tablespoons dark brown sugar
2 tablespoons chopped pecans, toasted

Combine ingredients in a small bowl. Yield: 1/2 cup.

Servings: 6-8
From: Mary G. Swift New Orleans, Louisiana
Source: Southern Living Magazine, November 1995