Sweet Potato Balls With Vanilla Rum Sauce

• 4 large sweet potatoes
• 1 2/3 cups brown sugar
• 1/4 cup vanilla rum (or regular rum with a tbsp of vanilla extract)
• 1/2 cup heavy whipping cream
• 1/8 lb butter
• 2 tablespoons orange juice
• 1 teaspoon orange zest (optional)
• 1/2 teaspoon nutmeg
• 2 cups sweetened flaked coconut
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 32 miniature marshmallows, 1 per ball (about half a package)
• 1/2 cup pecans (optional)

1. Preheat oven to 450 degrees.
2. Bake the sweet potatoes with the skin ON (brush with oil, poke holes with a fork, and leave in the oven for about 45 minutes)
3. Once they finish, peel and mash them. Set oven to 350 degrees.
4. Stir in only 2/3 cup of brown sugar, all orange juice, all orange zest and all nutmeg.
5. Place coconut in a food processor and leave on for about 30 seconds.
6. In a small bowl, combine coconut, granulated sugar and cinnamon.
7. Press mashed potatoes around the marshmallow, creating a 1" in diameter ball. The easiest way is to roll it around using both hands. You'll be a pro in no time!
8. Roll the balls in the coconut mixture and place in a 9x13 casserole dish.
9. Bake for 15-20 minutes.
10. Now, while those are cooking, make your drizzling/dipping sauce: In a big pan melt the remaining brown sugar (1 cup) and butter.
11. Add rum and heavy cream.
12. Put all pecans (optional) in the food processor for about a minute. Then add them to your sauce.
13. When the sweet potato balls are done, gingerly drizzle the rum sauce on them, or place the sauce in a condiment cup to the side.

sweet potatoes, brown sugar, vanilla rum, heavy whipping cream, butter, orange juice, orange zest, nutmeg, coconut, granulated sugar, cinnamon, marshmallows, pecans

Taken from www.food.com/recipe/sweet-potato-balls-with-vanilla-rum-sauce-336788 (may not work)