Red's Kentucky Bourbon Sweet Potatoes

I am most known for my Kentucky Bourbon Sweet Potatoes! I make them for the holidays especially when I am serving Turkey or Ham. They have always been a hit with my family and friends since I started making them in my early 20's. I would no doubt have to face an angry mob if I, for any reason ever decided to quit making these. Also, I realize some maybe horrified by the thought of canned over real sweet potatoes. I try to avoid preservatives and canned food as much as I can, but in this recipe everyone has fallen in love with the canned version and feuds start when I switch over to something fresher or healthier. I suppose on the grand scale of Holiday Feasting, this recipe is far from committing the most cardinal of unhealthy sins.

Red's Kentucky Bourbon Sweet Potatoes

3 (1-lb) Cans of Sweet Potatoes
1 Cup Sugar
1/3 Cup Bourbon (sometimes I add more) :angelgrin
1/2 Cup Butter, (room temperature)
1/2 Tsp Vanilla
Salt, to taste
2 Cups Mini Marshmallows

Preheat oven to 350 Degrees Fahrenheit
Drain the potatoes and mash with the sugar, bourbon, butter, vanilla, and salt.
Place mixture in a buttered casserole dish and bake uncovered for 20 minutes.
Top with the Marshmallows and bake till they are melted and browned.

This recipe is very forgiving and is a perfect do ahead dish. Prep everything up to adding the marshmallows. Cover and refrigerate up to 2 days in advance.
Adjust baking time when ready to serve. I almost double the baking time, but if you do this, be sure to keep a close eye on it. You would not want to bake out all of the bourbon, as it is one of the things that makes these sweet potatoes a legend.