Bourbon Glazed Sweet Potatoes
- 4 medium sweet potatoes
- 1/4 cup Cornet Bay Sweet Bourbon Sauce
- 2 Tablespoons butter
- 1/2 cup chopped pecans
- 1 to 1 1/2 cups miniature marshmallows
- Clean the sweet potatoes and pierce several times. Microwave until tender. Cut each potato in half lengthwise and scoop out the cooked sweet potato; leaving a thin shell for stuffing. (Be careful; the potato is very hot)!
- Mash the sweet potato; adding the butter and “heated” Cornet Bay Sweet Bourbon Sauce and spoon into the shells. Place on a baking sheet and sprinkle with the pecans and miniature marshmallows. Broil 3-4 inches from the heat for 2-3 minutes or until marshmallows are golden brown.