Eggnog Sweet Potato Bake

• 3-1/2 pounds sweet potatoes (about 5 large)
• 2/3 cup eggnog
• 1/2 cup golden raisins
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 cup packed brown sugar
• 1/4 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter, melted

1. Preheat oven to 400u0b0. Scrub sweet potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan; bake 1 hour or until tender. Remove from oven. Reduce oven setting to 350u0b0.
2. When potatoes are cool enough to handle, remove and discard peel. 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.
3. For topping, in a small bowl, mix flour, oats, brown sugar, pecans and spices; stir in butter. Sprinkle over sweet potatoes. Bake, uncovered, 30-35 minutes or until heated through and topping is lightly browned.

sweet potatoes, eggnog, golden raisins, sugar, salt, allpurpose, quickcooking oats, brown sugar, pecans, ground cinnamon, ground nutmeg, butter

Taken from www.tasteofhome.com/recipes/eggnog-sweet-potato-bake/ (may not work)