Ingredients for Brandied Sweet Potatoes
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How to Make Brandied Sweet Potatoes
- Boil 3 lbs of peeled and cubed sweet potatoes in a large pot of salted water until tender, about 15-20 minutes.
- Drain the potatoes well and transfer them to a large mixing bowl.
- Beat the potatoes with an electric mixer until completely smooth and creamy.
- Add 2 large eggs, 1 cup of heavy cream, ¾ cup packed light brown sugar, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp ground cloves. Mix until well combined.
- Beat on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
- Stir in ¼ cup of brandy (or bourbon). Taste and add more brandy to your preference.
- Preheat oven to 350°F (175°C).
- Pour the sweet potato mixture into a greased 9x13 inch casserole dish.
- In a separate bowl, combine 6 tbsp melted butter, ½ cup packed light brown sugar, ½ cup chopped pecans or walnuts, and ¼ cup all-purpose flour until evenly crumbly.
- Spread the topping evenly over the sweet potato mixture.
- Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
160g
Fat
66g
Carbs
21g
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