Sweet Potatoes Laced with Grand Marnier |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Orange liqueur, nutmeg, and pecans naturally dress up sweet potatoes. Ingredients:
6 medium-size sweet potatoes (3 pounds) |
3 tablespoons butter or margarine, melted |
3/4 cup sugar |
3 tablespoons grand marnier (orange liqueur) or orange juice |
1 teaspoon grated orange rind |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1 large egg, lightly beaten |
1/2 (14-ounce) can sweetened condensed milk |
1 cup firmly packed brown sugar |
1 cup chopped pecans |
1/3 cup all-purpose flour |
1/3 cup butter or margarine, melted |
1/4 teaspoon ground nutmeg |
Directions:
1. Cook potatoes in boiling water to cover in a Dutch oven 30 to 40 minutes or until tender; drain. Let cool slightly. Peel potatoes, and place in a large bowl. Add 3 tablespoons butter, and mash. Add 3/4 cup sugar and next 6 ingredients; mash again, or beat at medium speed of an electric mixer until smooth. Spoon mixture into a lightly greased 2-quart casserole.
2. Combine brown sugar and remaining 4 ingredients; sprinkle over sweet potato mixture. Bake, uncovered, at 425° for 30 minutes or until thoroughly heated, shielding with aluminum foil after 20 minutes to prevent excessive browning.
3. Make-Ahead Directions: Prepare sweet potato mixture and spoon into greased casserole. Cover and chill overnight. Remove from refrigerator 30 minutes before baking; add brown sugar topping. Bake casserole as directed above.
|
|