Easy Sweet Potatoes with Kahlua

Recipe View Place the cubed sweet potatoes in a large pot and cover with salted water. Bring to a boil over high heat. (5 minutes)

Recipe View Reduce the heat to medium-low, cover the pot, and simmer until the sweet potatoes are tender when pierced with a fork. (20 minutes)

Recipe View Drain the sweet potatoes well and return them to the pot. Allow them to steam dry for a minute or two to remove excess moisture. (2 minutes)

Recipe View Place the pot back on the stove over medium heat. Add the butter and brown sugar. Cook and stir, allowing the butter to melt and the sugar to dissolve. (3 minutes)

Recipe View Continue cooking, stirring occasionally, until the sugar begins to caramelize. It will initially become foamy, then the foam will subside, and the sugar will start to darken in color. Be careful not to burn the sugar. (5 minutes)

Recipe View Carefully pour in the coffee liqueur, stirring constantly as it may sputter. (1 minute)

Recipe View Return the drained sweet potatoes to the pot. Gently stir to coat them in the caramel-liqueur sauce. The potatoes will break down slightly, creating a creamy texture. (2 minutes)

Recipe View Stir in the raisins and toasted pecans, ensuring they are evenly distributed throughout the dish. (1 minute)

Recipe View Serve hot, as a side dish.