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
Coconut-Bourbon Sweet Potatoes
Prep Time
25 min
Cook Time
35 min
Yield
14 servings
Ingredients
- 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
- 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 9 ingredients; add molasses and cardamom if desired. Stir in coconut and raisins. Transfer to a greased 13x9-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.
Nutrition Facts
3/4 cup: 444 calories, 15g fat (7g saturated fat), 48mg cholesterol, 167mg sodium, 73g carbohydrate (42g sugars, 6g fiber), 6g protein.
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