Coconut-Bourbon Sweet Potatoes

By Dorjon

Ingredients

• TOPPING:
• 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
• 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

Preparation

Step 1

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.