Sweet Potato Balls With Vanilla Rum Sauce

Ingredients

• 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)

Directions

1. 1

   Preheat oven to 450 degrees.

2. 2

   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)

3. 3

   Once they finish, peel and mash them. Set oven to 350 degrees.

4. 4

   Stir in only 2/3 cup of brown sugar, all orange juice, all orange zest and all nutmeg.

5. 5

   Place coconut in a food processor and leave on for about 30 seconds.

6. 6

   In a small bowl, combine coconut, granulated sugar and cinnamon.

7. 7

   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!

8. 8

   Roll the balls in the coconut mixture and place in a 9x13 casserole dish.

9. 9

   Bake for 15-20 minutes.

10. 10

    Now, while those are cooking, make your drizzling/dipping sauce: In a big pan melt the remaining brown sugar (1 cup) and butter.

11. 11

    Add rum and heavy cream.

12. 12

    Put all pecans (optional) in the food processor for about a minute. Then add them to your sauce.

13. 13

    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.