Ingredients

4 lb Sweet potatoes or yams, canned or fresh, chunked into 2-inch pieces
1/2 Cup Southern Comfort liqueur (70 proof) or Southern Comfort Reserve (80 proof)
1/4 Cup Brown Sugar
1/2 Tsp Ground cinnamon
1/4 Tsp Nutmeg
1/4 Tsp Allspice
2 Cans Pineapple 15-oz cans, drained (tidbit size recommended)
1/2 Cup Raisins
1/2 Cup Craisins (dried cranberries)
1/2 Cup coarsely chopped pecans (optional), divided
1-1 1/2 Cup Small marshmallows

Instructions

Cook Sweet Potatoes
— Stovetop

1. Wash sweet potatoes
2. Cut off woody sections and ends
3. Peel and quarter (or cut into 2.5-inch cubes)
4. Cook in boiling, salted water(12-15 minutes or until tender

— Microwave

1. Prepare sweet potatoes per the first three steps above

2. Place in microwave-safe casserole with ½ cup of water

3. Microwave on high setting(10-12 minutes) until tender

4. Drain and set aside

Prepare Glaze

1. In 1-Quart saucepan combine liqueur, brown sugar and spices
2. Over medium heat, cook to reduce to consistency of light syrup, stir frequency to avoid scorching
3. Stir in pineapple tidbits. NOTE: This will thin syrup
4. Continue cooking to reduce glaze to previous syrupy consistency
5. Remove from heat and set aside

Combine Ingredients

1. Preheat oven to 400 degrees
2. Combine sweet potatoes, glaze, raisins, craisins, and half of pecans (optional)
3. Lightly coat 9- by 13-inch casserole with cooking spray
4. Pour combined ingredients into casserole
5. Top with marshmallows
6. Sprinkle remaining pecans among marshmallows
7. Bake 15 minutes or until marshmallows begin to brown

Variations:
Substitute heavy syrup or molasses for brown sugar (reduce liqueur by half)
Substitute freshly ground ginger for cinnamon
Use party-colored marshmallows for a change of pace
Sweet potatoes may be mashed or whipped instead of chopped (layer raisins, craisins and pecans on top of casserole before topping with marshmallows)

NOTE: This recipe may be served hot or cold

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