Eggnog Sweet Potato Bake
"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, Florissant, Missouri..."
INGREDIENTS
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3-1/2 pounds sweet potatoes (about 5 large)
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2/3 cup eggnog
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1/2 cup golden raisins
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2 tablespoons sugar
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1 teaspoon salt
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TOPPING:
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1/4 cup all-purpose flour
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1/4 cup quick-cooking oats
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1/4 cup packed brown sugar
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1/4 cup chopped pecans
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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2 tablespoons butter, melted
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