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Categories:
sweet potatoes brown sugar vanilla rum heavy whipping cream butter orange juice orange zest nutmeg coconut granulated sugar cinnamon marshmallows pecans
Viewed: 37 - Published at: 8 years agoIngredients
- 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)
Method
- Preheat oven to 450 degrees.
- 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)
- Once they finish, peel and mash them. Set oven to 350 degrees.
- Stir in only 2/3 cup of brown sugar, all orange juice, all orange zest and all nutmeg.
- Place coconut in a food processor and leave on for about 30 seconds.
- In a small bowl, combine coconut, granulated sugar and cinnamon.
- 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!
- Roll the balls in the coconut mixture and place in a 9x13 casserole dish.
- Bake for 15-20 minutes.
- Now, while those are cooking, make your drizzling/dipping sauce: In a big pan melt the remaining brown sugar (1 cup) and butter.
- Add rum and heavy cream.
- Put all pecans (optional) in the food processor for about a minute. Then add them to your sauce.
- 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.
