Description
This Southern twist blends creamy sweet potatoes with bourbon, brown sugar, and vanilla, then tops them with pecans and marshmallows. Boozy, rich, and perfect for festive holiday tables.
Ingredients
Sweet potato base:
4 large sweet potatoes (about 3 lbs), peeled and cubed
½ cup butter, melted
¾ cup brown sugar
2 large eggs
½ cup milk or cream
2 tbsp bourbon
1 tsp vanilla extract
1 tsp cinnamon
½ tsp salt
Topping:
1 cup chopped pecans
1 ½ cups mini marshmallows
2 tbsp brown sugar
2 tbsp butter, melted
Instructions
Cook potatoes: Boil until tender, 15–20 minutes. Drain and mash.
Make filling: Mix in butter, brown sugar, eggs, milk, bourbon, vanilla, cinnamon, and salt until smooth. Spread into greased 9×13-inch dish.
Make topping: Combine pecans, brown sugar, and melted butter. Sprinkle over potatoes. Add marshmallows on top.
Bake: 375°F (190°C) for 25–30 minutes, until hot and marshmallows are golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350 / Serving
- Fat: 16g / Serving
- Carbohydrates: 46g / Serving
- Protein: 4g / Serving