Tipsy Sweet Potatoes

1. 1

   In a large pan sweet potatoes in just enough water to cover.

2. 2

   Bring to a boil, cover and cook until tender, about 35 minutes.

3. 3

   Drain and cool, then peel off skins.

4. 4

   In mixing bowl mash the potatoes with butter.

5. 5

   Add sugar, salt and whiskey.

6. 6

   Spread half the potatoes in 1.5 quart buttered casserole dish. Sprinkle with half the pecans. Repeat layers.

7. 7

   Bake at 325 for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.