Sweet Potatoes Laced with Grand Marnier

Orange liqueur, nutmeg, and pecans naturally dress up sweet potatoes.


8 servings

Recipe from

Oxmoor House


6 medium-size sweet potatoes (3 pounds)
3 tablespoons butter or margarine, melted
3/4 cup sugar
3 tablespoons Grand Marnier (orange liqueur) or orange juice
1 teaspoon grated orange rind
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg, lightly beaten
1/2 (14-ounce) can sweetened condensed milk
1 cup firmly packed brown sugar
1 cup chopped pecans
1/3 cup all-purpose flour
1/3 cup butter or margarine, melted
1/4 teaspoon ground nutmeg


Cook potatoes in boiling water to cover in a Dutch oven 30 to 40 minutes or until tender; drain. Let cool slightly. Peel potatoes, and place in a large bowl. Add 3 tablespoons butter, and mash. Add 3/4 cup sugar and next 6 ingredients; mash again, or beat at medium speed of an electric mixer until smooth. Spoon mixture into a lightly greased 2-quart casserole.

Combine brown sugar and remaining 4 ingredients; sprinkle over sweet potato mixture. Bake, uncovered, at 425° for 30 minutes or until thoroughly heated, shielding with aluminum foil after 20 minutes to prevent excessive browning.

Make-Ahead Directions: Prepare sweet potato mixture and spoon into greased casserole. Cover and chill overnight. Remove from refrigerator 30 minutes before baking; add brown sugar topping. Bake casserole as directed above.

Christmas with Southern Living 1997,

Oxmoor House

January 1997
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