Grandma Selma’s Whiskey Sweet Potato Casserole

Name: Grandma Selma’s Whiskey Sweet Potato Casserole
Ingredients: 1 40 oz can sweet potatoes, drained; 1/3 cup butter, melted; 3 eggs; 1/4 cup Jack Daniels whiskey; 1/2 cup sugar; 1/2 tsp ground cinnamon; 1/2 tsp nutmeg; 3/4 cup milk; 2 tsp vanilla extract; 1/3 tsp salt; Optional: grated orange rind; Optional: 1/2 cup candied pecans, chopped

Foreword

Thanksgiving is Ida’s family’s big event and this sweet potato casserole was, for her, the star of the entire holiday. It was rich and sweet and not technically considered dessert, and her grandmother was a little bit famous for it. Selma’s original recipe includes 22 cups of sweet potatoes, 18 eggs, and is a recipe suited for - no joke - 33 people.

Ingredients

1 40 oz can sweet potatoes, drained
⅓ cup butter, melted
3 eggs
¼ cup Jack Daniels whiskey
½ cup sugar
½ tsp ground cinnamon
½ tsp nutmeg
¾ cup milk
2 tsp vanilla extract
⅓ tsp salt
Optional: grated orange rind
Optional: ½ cup candied pecans, chopped

Directions

Preheat the oven to 350°F, using convection bake mode.
Beat the sweet potatoes in an electric mixer until very creamy.
Mix in the melted butter, then set the mixture aside.
In the electric mixer, beat the eggs. Then beat the sugar into the beaten eggs.
Mix in the Jack Daniels, cinnamon, nutmeg, milk, salt, vanilla extract, and orange zest if using.
Finally, gently mix the sweet potato mixture into the other ingredients.
Pour the mixture into a well-greased baking dish.
Bake at 350°F until done but still creamy.
If using candied pecans, sprinkle them on top 5 minutes before removing the casserole from the oven.