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Coconut-Bourbon Sweet Potatoes

 Coconut-Bourbon Sweet Potatoes
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
14 ServingsPrep: 25 min. Bake: 35 min.

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 King Arthur Unbleached 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

2 of 2

Coconut-Bourbon Sweet Potatoes (continued)

Directions (continued)

  • 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.