Email to Magnolia Lane      

Thanksgiving: Mom's Top Shelf Sweet Potatoes

Source of Recipe

by Millie, from Brenda McGowan/Mrs. B's Cajun and Creole Restaurant


Recipe Introduction

Chef's note: Thanksgiving got even happier when Mom dared to put a little booze in the sweet potatoes.

List of Ingredients

6 medium sweet potatoes
2/3 cup brown sugar
1 cup melted butter
1/2 cup orange juice
1 to 2 Tbsp. Grand Marnier
Nutmeg to taste
1/2 cup chopped pecans or 1 cup
miniature marshmallows for garnish


Recipe

Preheat oven to 350 degrees.

Wash sweet potatoes and place in baking pan or cookie sheet.

Bake for one hour.

After the first 15 minutes, puncture the sweet potatoes on top and bottom with fork. After one hour of baking, remove the sweet potatoes from the oven and peel while hot.

Cut potatoes in chunks and place in food processor. Process until smooth.

Add the sugar, butter, orange juice and Grand Marnier and continue to process until blended and smooth.

Transfer to a 2-quart baking dish and bake for 20 minutes.

Sprinkle on nuts or miniature marshmallows and return to oven until toasty.

Serves six to eight.