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
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- 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.
- 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.
- Originally published as Coconut-Bourbon Sweet Potatoes in Taste of Home
- February/March 2012, p79
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