Coconut-Bourbon Sweet Potatoes |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 14 |
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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. 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:
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.
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