Easy Sweet Potatoes with Kahlua

Easy Sweet Potatoes with Kahlua


"Sometimes the best things in life are simple, sweet, and easy. This rich and yummy sweet potato dish goes great with Thanksgiving dinner. It's a natural fit for turkey and dressing, and it's also wonderful with pork."

Ingredients 40 m {{adjustedServings}} servings 619 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 98.9g
  • 32%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. Return the pot to the stove over medium heat. Add the butter and brown sugar; cook and stir about 5 minutes until the sugar begins to caramelize. The sugar will be foamy at first, then the foam will subside and the sugar will begin to caramelize; cook until the color darkens slightly. Carefully stir in the coffee liqueur, then return the potatoes to the pot. Stir in the raisins and toasted pecans until the potatoes are slightly mashed and everything is well mixed.
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Whipped Sweet Potato Casserole

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Reviews 15

  1. 19 Ratings


We all enjoy Kahlua, so I was very excited to try this for Christmas dinner. The Kahlua killed it and was not at all complementary in taste with the sweet potatoes. The flavors simply did not blend well together at all. This may have tasted better with less Kahlua used as an accent flavor to the sweet potatoes, but the recipe as written creates a clash of flavors each attempting to claim the dish. If making this recipe, I would suggest adding the Kahlua in small doses a little at a time until a nice flavor has been reached. This was the only dish that everyone turned down when it was time to pack left-overs and send them home with my guests. Sorry......but this recipe should state to add the Kahlua until the desired taste is achieved.


Oh yum! This is a great side dish. I followed the recipe exactly and it is delicious! Be sure to use real unsalted butter, to get a great caramel flavor. I used a yellowish sweet potato, as opposed to a yam. I simmered the sauce a little after adding the kahlua, to cook off some of the alcohol. The kahlua added a great unexpected flavor. Sweet potatoes are so nutritious, you should eat them often, not just for Thanksgiving. And use this recipe!


Made the recipe for 3 servings instead of 6. Called for 1/4 cup butter - used 3 tsps Butter Buds to cut fat and calories, 2 tsps water and 1 Tbsp butter. Next time I will use just Butter Buds and water. Called for 1/3 cup brown sugar - used only 2 Tbsp. It was more than sweet enough for me. To cut calories I will use only 1 Tbsp. next time. I liked the addition of Kahlua. Very tasty and would make again. My changes are only because I prefer to try and cut calories for myself. Didn't add raisins or pecans. Boyfriend also liked.