Coconut Bourbon Sweet Potato Casserole with Pecans
Sweet potato casserole with pecans is taken to the next level with coconut, bourbon, raisins, and a crunchy brown sugar topping.
Course Sides
Cuisine American
Cook Time 40 minutesminutes
Total Time 40 minutesminutes
Servings 10people
Calories 520kcal
Author Lisa B.
Ingredients
Casserole:
8cupsmashed sweet potatoes
3/4cuphalf-and-half cream
1/2cuppacked brown sugar
1/2cupbourbon
2eggslightly beaten
1/4cuphoney
3teaspoonsvanilla extract
1-1/4teaspoonsground cinnamon
1/4teaspoonsalt
1tablespoonmolasses
1/2teaspoonground cardamom
1cupflaked coconut
3/4cupgolden raisins
1-1/2cupsminiature marshmallows
Topping:
1/2cupall-purpose flour
1/2cuppacked brown sugar
1teaspoonground cinnamon
1/3cupbuttermelted
1cupchopped pecans
Instructions
Preheat oven to 350 degrees.
Combine the first nine ingredients in a large bowl. Stir in the molasses, cardamom, coconut and raisins.
Spread mixture into the bottom of a greased 13-in. x 9-in. x 2-in. baking dish. Spread marshmallows over the top.
For the topping, combine the flour, brown sugar and cinnamon in a small bowl. Whisk in melted butter and stir until crumbly. Add in pecans. Spread topping over marshmallows.
Bake, uncovered for 35-40 minutes or until heated through and topping is golden brown. *