Ingredients
3-1/2 pounds sweet potatoes (about 5 large)2/3 cup eggnog1/2 cup golden raisins2 tablespoons sugar1 teaspoon saltTOPPING:1/4 cup all-purpose flour1/4 cup quick-cooking oats1/4 cup packed brown sugar1/4 cup chopped pecans1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg2 tablespoons butter, melted
Preparation
Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan; bake until tender, 1 hour. Remove from oven. Reduce oven setting to 350°.
When potatoes are cool enough to handle, remove and discard skins. Mash potatoes in a large bowl (you should have about 6 cups mashed). Stir in eggnog, raisins, sugar and salt. Transfer to a greased 11x7-in. baking dish.
For topping, in a small bowl, mix flour, oats, brown sugar, pecans and spices; stir in butter. Sprinkle over sweet potatoes. Bake, uncovered, until heated through and topping is lightly browned, 30-35 minutes.
