Instructions: Cook sweet potatoes in water to cover in a large Dutch oven 40 minutes or until tender; drain and cool to touch. Peel sweet potatoes and mash.

Combine raisins and brandy; let stand 30 minutes. Drain.

Combine mashed sweet potatoes, eggnog, and next 3 ingredients; reserve 2 cups sweet potato mixture. Stir raisins into remaining sweet potato mixture, and spoon into a lightly greased 2-quart baking dish. Combine cookie crumbs, brown sugar, and chopped pecans; sprinkle cookie mixture over top of casserole.

Pipe or dollop reserved 2 cups sweet potato mixture around edge of casserole. Bake at 350 degrees F. for 20 minutes or until thoroughly heated.

Yield: 8 servings.

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