This amazing sweet potato recipe is brought to us by Jessica Christensen. Her entry in our Thanksgiving Sides Recipe Contest featured a classic recipe for the holiday. A Thanksgiving essential, sweet potatoes, get a little extra kick from a special ingredient: Kahlúa.
We love traditional foods but we also love to find fun ways to change up the expected and turn it into unexpected. This recipe has all the traditional ingredients, including the marshmallows!
Please Head On Over To Next Page Or Open button and don’t forget to SHARE with your Facebook friends
INGREDIENTS
- 6 large large sweet potatoes, similar shape and size
- 2 cups fresh squeezed orange juice
- ½ cup apple juice
- 1 cup packed brown sugar
- 1 tsp pumpkin pie spice
- ½ tsp nutmeg
- 1 tsp orange zest
- ¾ a 10oz bag of mini marshmallows
- 1 stick butter (8 Tbsp)
- 1 cup Kahlúa
- ⅓ cup chopped pecans or walnuts (optional)
PREPARATION
- Boil a pot of water and add in yams, cook until tender but firm enough to peel and slice.
- Cut into ½ inch slices and layer into an oblong baking dish. Set aside.
- For the Sauce: In a non-stick pan add the orange juice, apple juice, brown sugar, and Kahlúa. Simmer until reduced by half. Add spices and orange zest.
- Next stir in the marshmallows until melted, saving some for the topping. Stir in butter until melted. Pour over yams.
- Bake in the oven at 350°F until thick and bubbly. Take out and top with remaining marshmallows and nuts return back into the oven until the top is golden.