Coconut-Bourbon Sweet Potatoes

Total Time

Prep: 25 min. Bake: 35 min.


14 servings

Updated: Sep. 22, 2022
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
Coconut-Bourbon Sweet Potatoes Recipe photo by Taste of Home


  • 8 cups mashed sweet potatoes
  • 3/4 cup half-and-half cream
  • 1/2 cup packed brown sugar
  • 1/2 cup bourbon
  • 2 large 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 sweetened shredded coconut
  • 3/4 cup golden raisins
  • 1-1/2 cups miniature marshmallows
  • 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 13x9-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.

Nutrition Facts

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