Coconut-Bourbon Sweet Potatoes
TOTAL TIME: Prep: 25 min. Bake: 35 min.
YIELD: 14 servings.
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
Ingredients
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8 cups mashed sweet potatoes
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3/4 cup half-and-half cream
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1/2 cup packed brown sugar
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1/2 cup bourbon
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2 large eggs
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1/4 cup honey
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3 teaspoons vanilla extract
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1-1/4 teaspoons ground cinnamon
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1/4 teaspoon salt
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1 tablespoon molasses, optional
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1/2 teaspoon ground cardamom, optional
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1 cup sweetened shredded coconut
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3/4 cup golden raisins
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1-1/2 cups miniature marshmallows
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TOPPING:
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1/2 cup all-purpose flour
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1/2 cup packed brown sugar
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1 teaspoon ground cinnamon
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1/3 cup butter, melted
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1 cup chopped pecans
Directions
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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.
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2.
In a small bowl, combine the flour, brown sugar and cinnamon. Add butter; mix until crumbly. Stir in pecans; sprinkle over marshmallows.
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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.
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