Sometimes the best things in life are simple, sweet, and easy. This rich and yummy sweet potato dish goes great with Thanksgiving dinner. It's a natural fit for turkey and dressing, and it's also wonderful with pork.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

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  • Return the pot to the stove over medium heat. Add the butter and brown sugar; cook and stir about 5 minutes until the sugar begins to caramelize. The sugar will be foamy at first, then the foam will subside and the sugar will begin to caramelize; cook until the color darkens slightly. Carefully stir in the coffee liqueur, then return the potatoes to the pot. Stir in the raisins and toasted pecans until the potatoes are slightly mashed and everything is well mixed.

Nutrition Facts

619 calories; protein 5.6g 11% DV; carbohydrates 98.9g 32% DV; fat 19.2g 30% DV; cholesterol 40.7mg 14% DV; sodium 285mg 11% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2009
Oh yum! This is a great side dish. I followed the recipe exactly and it is delicious! Be sure to use real unsalted butter to get a great caramel flavor. I used a yellowish sweet potato as opposed to a yam. I simmered the sauce a little after adding the kahlua to cook off some of the alcohol. The kahlua added a great unexpected flavor. Sweet potatoes are so nutritious you should eat them often not just for Thanksgiving. And use this recipe! Read More
(13)

Most helpful critical review

Rating: 2 stars
12/29/2009
We all enjoy Kahlua so I was very excited to try this for Christmas dinner. The Kahlua killed it and was not at all complementary in taste with the sweet potatoes. The flavors simply did not blend well together at all. This may have tasted better with less Kahlua used as an accent flavor to the sweet potatoes but the recipe as written creates a clash of flavors each attempting to claim the dish. If making this recipe I would suggest adding the Kahlua in small doses a little at a time until a nice flavor has been reached. This was the only dish that everyone turned down when it was time to pack left-overs and send them home with my guests. Sorry......but this recipe should state to add the Kahlua until the desired taste is achieved. Read More
(16)
20 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
12/29/2009
We all enjoy Kahlua so I was very excited to try this for Christmas dinner. The Kahlua killed it and was not at all complementary in taste with the sweet potatoes. The flavors simply did not blend well together at all. This may have tasted better with less Kahlua used as an accent flavor to the sweet potatoes but the recipe as written creates a clash of flavors each attempting to claim the dish. If making this recipe I would suggest adding the Kahlua in small doses a little at a time until a nice flavor has been reached. This was the only dish that everyone turned down when it was time to pack left-overs and send them home with my guests. Sorry......but this recipe should state to add the Kahlua until the desired taste is achieved. Read More
(16)
Rating: 5 stars
03/03/2009
Oh yum! This is a great side dish. I followed the recipe exactly and it is delicious! Be sure to use real unsalted butter to get a great caramel flavor. I used a yellowish sweet potato as opposed to a yam. I simmered the sauce a little after adding the kahlua to cook off some of the alcohol. The kahlua added a great unexpected flavor. Sweet potatoes are so nutritious you should eat them often not just for Thanksgiving. And use this recipe! Read More
(13)
Rating: 5 stars
07/08/2009
Made the recipe for 3 servings instead of 6. Called for 1/4 cup butter - used 3 tsps Butter Buds to cut fat and calories 2 tsps water and 1 Tbsp butter. Next time I will use just Butter Buds and water. Called for 1/3 cup brown sugar - used only 2 Tbsp. It was more than sweet enough for me. To cut calories I will use only 1 Tbsp. next time. I liked the addition of Kahlua. Very tasty and would make again. My changes are only because I prefer to try and cut calories for myself. Didn't add raisins or pecans. Boyfriend also liked. Read More
(9)
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Rating: 5 stars
10/20/2010
You don't need to add much liqueur too much would certainly over-do it. I made this with 4 very large sweet potatoes 1 stick of salted butter all the brown sugar called for and a little more than 3 tablespoons of Kahlua. Very rich very easy and very good. Read More
(8)
Rating: 3 stars
09/21/2009
My family and I found this recipe a little to Kahlua-e. If I make it again I will adjust the amount of Kahlua I use. Thanks for sharing. Read More
(8)
Rating: 5 stars
01/29/2010
Very Good I thought that the Kahlua taste may have been slightly overwhelming (even though i love kahlua) but no one else did. I made these for the first time for Thanksgiving dinner and they were a huge hit! Read More
(6)
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Rating: 5 stars
11/30/2009
I found a very similar recipe without raisins and pecan. I made it this year for Thanksgiving and everyone loved it. It's a fantastic recipe. We love Kahlua so I double the amount of Kahlua and it was great. Read More
(4)
Rating: 4 stars
01/19/2010
Delicious! I took others advice and added kahlua slowly so I didn't use as much as the recipe called for. I also didn't have nuts so I made it without and it was still very good. Read More
(3)
Rating: 5 stars
09/29/2009
this recipe was wonderful My wife usually makes a sweet potatoe dish to go with pork but this beat hers by a mile. Don't tell her I said that!!! Read More
(3)