These sweet potatoes will knock your socks off. And not just because of the bourbon. Butter, vanilla, and a golden-baked marshmallow topping turn some sweet potatoes into an utterly life-changing casserole.
3 1/2 pounds canned, vacuum-packed sweet potatoes (not the kind in syrup)
1 cup sugar
1/3 cup bourbon
1/2 cup butter
1/2 teaspoon vanilla extract
1/2 cup chopped pecans, optional
2 cups miniature marshmallows
Preheat the oven to 350 degrees F.
Place the sweet potatoes in a large saucepan over medium heat. Cook, stirring frequently, until heated through. Mash the sweet potatoes using a potato masher.
Add the sugar, bourbon, butter, and vanilla to the sweet potatoes and mix until well blended.
Transfer the bourbon sweet potatoes to a 2-quart baking dish. Sprinkle the pecans and miniature marshmallows over the top of the sweet potatoes.
Place the sweet potatoes in the oven and bake at 350 degrees F for 30 minutes or until the marshmallows are golden brown and puffy.
Serve the Kentucky bourbon sweet potatoes hot.
Mash the sweet potatoes thoroughly for a smooth texture.
Adjust the sugar to your taste, especially if your sweet potatoes are naturally very sweet.
Bake until the marshmallows are just golden to avoid them becoming too hard or burnt.
Serve hot as a side dish, perfect for holiday meals or special occasions.
Store any leftovers in the refrigerator and reheat in the oven or microwave.
Experiment with adding spices like cinnamon or nutmeg for additional flavor.
If you prefer a less sweet dish, reduce the amount of sugar or marshmallows.
Make sure the sweet potatoes are well-drained if using canned to prevent a watery casserole.
For a festive touch, garnish with a sprinkle of cinnamon or nutmeg before serving.
Canned sweet potatoes are already cooked and soft, which saves time and provides a consistent texture. Make sure to use vacuum-packed ones, not those in syrup, to control the sweetness.
Yes, you can use fresh sweet potatoes. Boil or bake them until soft, then peel and mash.
Bourbon adds a rich, woody flavor with a hint of sweetness and warmth. It complements the natural sweetness of the sweet potatoes.
Yes, you can omit the bourbon if you prefer. The dish will still be delicious but will lack the unique bourbon flavor.
For a non-alcoholic version, you can use apple juice or a mixture of water with a few drops of almond extract.
You can prepare the sweet potato mixture ahead of time and refrigerate. Add the pecans and marshmallows just before baking.
You can prepare it up to where you add the pecans and marshmallows. Store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator then let it sit at room temperature for 20-30 minutes before adding the pecans and marshmallows and then baking as directed.
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reviews & comments
November 21, 2015
I don't like sweet potatoes but, I like these.
October 20, 2013
The addition of the bourbon (okay so I used a little more than directed) was a very nice touch. Just as CD Kitchen did, I also used canned in syrup potatoes and didn't have a problem. I also added chopped pecans sprinkled over the top before adding the marshmallows. Kentucky Bourbon Sweet Potatoes recipe is yummy!
November 22, 2007
Despite the directions warning not to use sweet potatoes in syrup, we did (and without any problem). The result was a deliciously sweet and creamy dish. Not exactly good for the waistline, but it's not supposed to be!