Tipsy Sweet Potatoes

donna morales


This recipe was found in one of my old cookbooks. It just sound so delish, I wanted to share. Will be making this one this year for thanksgiving.

★★★★★ 1 vote
6 to 8


4 large
sweet potatoes
1/4 c
butter, softened
3/4 c
brown sugar
1/8 tsp
1/4 c
1/2 c
broken pecans, lightly toasted

How to Make Tipsy Sweet Potatoes


  • 1In a large pan cook the unpeeled sweet potatoes in just enough water to cover completely. Bring to a boil, cover, and cook until tender, about 35 minutes. Drain and cool, then peel off the skins. Ina mixing bowl mash the potatoes with the butter. Add the sugar, salt, and whiskey.
  • 2In a buttered 1 1/2 quart round casserole dish, spread half of the potatoes and sprinkle with half of the pecans. Repeat the layers. Bake at 325 degrees until hot, about 30 minutes.

    NOTE: White sugar may be substituted for brown sugar to give a different taste to the dish.

Printable Recipe Card

About Tipsy Sweet Potatoes

Course/Dish: Potatoes