Culinary Cravings with Rita Bay

BOURBON SWEET POTATO CASSEROLE with PECAN CRUNCH TOPPING

2 large (40 oz size) cans of sweet potatoes

1 Cup  brown sugar

1/2 Cup margarine, softened

4 eggs

1 Cup orange juice

1/2 cup of bourbon

Cinnamon and nutmeg to taste

Topping 

1/4 Cup flour

1 Cup brown sugar

1 Cup oatmeal, uncooked

3/4 Cup pecans, finely chopped

1/2 Cup, margarine, melted

Preheat oven to 350° Beat eggs and margarine until fluffy.  Add brown sugar, orange juice, and bourbon and beat.  Blend in sweet potatoes.  Add cinnamon and nutmeg to taste. Mix until smooth.  Pour mixture in large (9” x 13”) buttered casserole dish. For topping, mix all ingredients together. Cover sweet potato mixture with topping. Bake at 350 for 45 minutes to an hour, until set. 

Secret Cravings Publishing