Coconut-Bourbon Sweet Potatoes Recipe

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Coconut-Bourbon Sweet Potatoes Recipe
Coconut-Bourbon Sweet Potatoes Recipe photo by Taste of Home
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Coconut-Bourbon Sweet Potatoes Recipe

Read Reviews
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Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Coconut-Bourbon Sweet Potatoes in Taste of Home February/March 2012, p79

Nutritional Facts

3/4 cup: 444 calories, 15g fat (7g saturated fat), 48mg cholesterol, 167mg sodium, 73g carbohydrate (42g sugars, 6g fiber), 6g protein.

  • 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
  1. 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.
  2. In a small bowl, combine the flour, brown sugar and cinnamon. Add butter; mix until crumbly. Stir in pecans; sprinkle over marshmallows.
  3. Bake, uncovered, at 350° for 35-40 minutes or until heated through and topping is golden brown. Yield: 14 servings.
Originally published as Coconut-Bourbon Sweet Potatoes in Taste of Home February/March 2012, p79

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Reviews forCoconut-Bourbon Sweet Potatoes

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dschultz01 User ID: 1076910 257272
Reviewed Nov. 25, 2016

"Made this for Thanksgiving. I thought this was very good, but it didn't get the rave reviews I was hoping for. One person said it tasted like it had too many spices in it. Overall, I liked it but my other recipes are better."

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melmaddie User ID: 5683042 256203
Reviewed Oct. 31, 2016

"I made this for a work potluck - it was so good, everyone loved it! Will add into my holiday rotation!"

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sddeck User ID: 7279512 197520
Reviewed Oct. 14, 2013

"MAKE THIS A REGULAR ADDITION TO YOUR HOLIDAY MEAL-you will not be disappointed!!!"

MY REVIEW
llafontaine80 User ID: 1149697 212706
Reviewed Jul. 16, 2013

"This will be my go-to recipe from now on. It's like sweet potato casserole on crack and it is AMAZING!"

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