Monica's Drunken Sweet Potatoes
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 6–8
- 5 medium sweet potatoes (orange variety)
- ½ cup butter or margarine
- 2 tablespoons brown sugar
- ½ cup light cream
- 2 tablespoons bourbon
- ½ cup flour (for topping)
- ½ cup brown sugar (for topping)
- ¼ cup butter or margarine (for topping)
- 1 cup chopped pecans (for topping)
Peel potatoes and cut into chunks. Boil in water until a fork inserts easily into the potatoes. Drain and whip potatoes in large mixing bowl.
Prepare a casserole dish for freezing or use an aluminum pan.
To potatoes add ½ cup butter, 2 tablespoons brown sugar, light cream, and bourbon. Mix well and add to casserole dish.
In separate bowl prepare topping: Mix the flour and brown sugar. Cut in the butter until crumbly. Mix in chopped pecans.
Add topping to the casserole dish, wrap tightly, and freeze.
For defrosted casserole, bake at 350°F for 25 minutes. For frozen casserole, add 45 minutes to an hour to defrosted casserole baking time.
Calories: 453 | Fat: 32g | Protein: 4g | Sodium: 232mg | Carbohydrates: 41g | Fiber: 4g
Bourbon adds a delicious vanilla and caramel flavor to the dish. If you want to avoid adding alcohol to the sweet potatoes, substitute 1½–2 teaspoons vanilla extract for the bourbon.