Coconut-Bourbon Sweet Potatoes

• 8 cups mashed sweet potatoes
• 3/4 cup half-and-half cream
• 1/2 cup packed brown sugar
• 1/2 cup bourbon
• 2 large eggs
• 1/4 cup honey
• 3 teaspoons vanilla extract
• 1-1/4 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon molasses, optional
• 1/2 teaspoon ground cardamom, optional
• 1 cup sweetened shredded coconut
• 3/4 cup golden raisins
• 1-1/2 cups miniature marshmallows
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/3 cup butter, melted
• 1 cup chopped pecans

1. 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.
2. In a small bowl, combine the flour, brown sugar and cinnamon. Add butter; mix until crumbly. Stir in pecans; sprinkle over marshmallows.
3. Bake, uncovered, at 350u0b0 for 35-40 minutes or until heated through and topping is golden brown.

mashed sweet potatoes, cream, brown sugar, bourbon, eggs, honey, vanilla, ground cinnamon, salt, molasses, ground cardamom, coconut, golden raisins, marshmallows, allpurpose, brown sugar, ground cinnamon, butter, pecans

Taken from www.tasteofhome.com/recipes/coconut-bourbon-sweet-potatoes/ (may not work)