Instructions: Bake potatoes in conventional oven or microwave oven until tender. Split open; scoop pulp into large bowl, discarding skins. Melt 1/4 cup of the butter; beat into potatoes. Beat in eggs, milk, 1/4 cup of the brown sugar, Jim Beam Bourbon, cinnamon, salt, and nutmeg. Spread evenly into 1 1/2-quart casserole dish or 8-inch glass baking dish. Combine remaining 1/2 cup brown sugar, oats, and flour in small bowl. Cut in remaining 1/4 cup butter until mixture is size of small peas. Stir in pecans. Sprinkle evenly over potato mixture. Bake in 350 degree oven 30 minutes or until heated through. For a crisper topping, broil 4 to 5 inches from heat source for 3 minutes or until browned and bubbly.

This recipe yields 6 to 8 servings.

Comments: Sweet potatoes earn well-deserved respect in this sweet casserole tweaked with nutmeg and topped off with a crunchy mixture of oats and nuts.

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