2½ cups nondairy creamer
6 cups grated raw sweet potatoes
1 cup sugar
2 teaspoons cinnamon
½ cup slivered almonds
2 tablespoons margarine
½ cup bourbon or rum, if desired
Preheat oven to 300 degrees. Pour nondairy creamer into a large bowl. Add sweet potatoes. In a separate bowl, beat together eggs and sugar. Add cinnamon and almonds and then mix with sweet potato mixture. Pour into greased 2-quart casserole and dot with margarine. Bake for 45 minutes. Just before serving, pour bourbon or rum over top – or not.