Coconut-Bourbon Sweet Potatoes Recipe

Coconut-Bourbon Sweet Potatoes Recipe photo by Taste of Home

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What is it about sweet potatoes that unnerve some people? For those who firmly state they hate a yam because of the color or texture, the rich addition of coconut, bourbon and spices might just win them over. —Rebecca Anderson, Driftwood, Texas

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Coconut-Bourbon Sweet Potatoes Recipe

Prep: 25 min. Bake: 35 min.

Yield: 14 Servings

25 35 60

Ingredients

8 cups mashed sweet potatoes
3/4 cup half-and-half cream
1/2 cup packed brown sugar
1/2 cup bourbon
2 eggs
1/4 cup honey
3 teaspoons vanilla extract
1-1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1 tablespoon molasses, optional
1/2 teaspoon ground cardamom, optional
1 cup flaked coconut
3/4 cup golden raisins
1-1/2 cups miniature marshmallows
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted
1 cup chopped pecans

Directions

In a large bowl, combine the first nine ingredients; add molasses and cardamom if desired. Stir in coconut and raisins. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with marshmallows.
In a small bowl, combine the flour, brown sugar and cinnamon. Add butter; mix until crumbly. Stir in pecans; sprinkle over marshmallows.
Bake, uncovered, at 350° for 35-40 minutes or until heated through and topping is golden brown. Yield: 14 servings.

Nutritional Facts 3/4 cup equals 444 calories, 15 g fat (7 g saturated fat), 48 mg cholesterol, 167 mg sodium, 73 g carbohydrate, 6 g fiber, 6 g protein.

Originally published as Coconut-Bourbon Sweet Potatoes in Taste of Home February/March 2012, p79