Eggnog Sweet Potato Casserole
Ingredients
- Sweet Potatoes:
- 5 lbs. large sweet potatoes
- ½ cup raisins
- 1 Tbsp. rum extract
- 3 Tbsp. water
- ⅔ cup Braum’s Egg Nog
- 3 Tbsp. butter, melted
- 2 Tbsp. sugar
- ⅛ tsp. salt
- Oatmeal Cookie Topping:
- 6 Braum’s Oatmeal Cookies, crumbled
- ⅜ cup dark brown sugar
- ⅜ cup pecans, toasted and chopped
Instructions
- Preheat oven to 350 degrees.
- Boil sweet potatoes in large pot of water for 40 minutes or until tender. Drain and cool; peel and mash.
- While potatoes cook, combine raisins with rum extract and water and let marinate for 30 minutes. Drain.
- Combine sweet potatoes, eggnog, butter, sugar, and salt; stir in raisins.
- Spoon into a lightly greased 2-quart baking dish.
- For topping, combine cookies, brown sugar and pecans and sprinkle on top of sweet potato mixture.
- Bake at 350 degrees for 20 minutes or until heated through.
