Tipsy Sweet Potatoes
How to Make Tipsy Sweet Potatoes
- In 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.
- In 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.