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


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.

About this Recipe

Course/Dish: Potatoes