Indulge in the unique combination of sweet, earthy flavors with a hint of coffee and rum by making these Kahlua Sweet Potatoes. This side dish adds a touch of elegance and richness to any meal and is perfect for Thanksgiving, Christmas, or any other special occasion. The sweet potatoes are cooked to perfection and enhanced with the sweet notes of Kahlua liqueur. Topped with a crispy and buttery pecan streusel, these Kahlua Sweet Potatoes are sure to impress your family and friends.
Ingredients
- 3 large sweet potatoes
- 1/4 cup Kahlua liqueur
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 2 tablespoons cold unsalted butter
Directions
- Preheat the oven to 375°F (190°C).
- Wash the sweet potatoes thoroughly and pierce them with a fork all over.
- Place the sweet potatoes on a baking sheet and bake for about 45 minutes, or until they are cooked through and tender.
- Remove the sweet potatoes from the oven and let them cool slightly.
- Once cooled, slice the sweet potatoes lengthwise and carefully scoop out the flesh into a large mixing bowl, discarding the skins.
- Mash the sweet potatoes until smooth using a potato masher or fork.
- Add Kahlua liqueur, brown sugar, melted butter, ground cinnamon, ground nutmeg, and salt to the mashed sweet potatoes. Mix well to combine.
- In a separate small bowl, prepare the pecan streusel by combining the chopped pecans, all-purpose flour, and cold unsalted butter. Mix with your fingers or a fork until the mixture resembles coarse crumbs.
- Sprinkle the pecan streusel evenly over the top of the sweet potato mixture.
- Place the sweet potato dish back in the oven and bake for an additional 20-25 minutes, or until the streusel is golden brown and crispy.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve the Kahlua Sweet Potatoes as a delicious side dish alongside your favorite main course.
