Sweet Potato Balls With Vanilla Rum Sauce - cooking recipe

Ingredients

4 large sweet potatoes
1 2/3 cups brown sugar
1/4 cup vanilla rum (or regular rum with a tbsp of vanilla extract)
1/2 cup heavy whipping cream
1/8 lb butter
2 tablespoons orange juice
1 teaspoon orange zest (optional)
1/2 teaspoon nutmeg
2 cups sweetened flaked coconut
1/2 cup granulated sugar
1 teaspoon cinnamon
32 miniature marshmallows, 1 per ball (about half a package)
1/2 cup pecans (optional)

Preparation

Preheat oven to 450 degrees.
Bake the sweet potatoes with the skin ON (brush with oil, poke holes with a fork, and leave in the oven for about 45 minutes)
Once they finish, peel and mash them. Set oven to 350 degrees.
Stir in only 2/3 cup of brown sugar, all orange juice, all orange zest and all nutmeg.
Place coconut in a food processor and leave on for about 30 seconds.
In a small bowl, combine coconut, granulated sugar and cinnamon.
Press mashed potatoes around the marshmallow, creating a 1\" in diameter ball. The easiest way is to roll it around using both hands. You'll be a pro in no time!
Roll the balls in the coconut mixture and place in a 9x13 casserole dish.
Bake for 15-20 minutes.
Now, while those are cooking, make your drizzling/dipping sauce: In a big pan melt the remaining brown sugar (1 cup) and butter.
Add rum and heavy cream.
Put all pecans (optional) in the food processor for about a minute. Then add them to your sauce.
When the sweet potato balls are done, gingerly drizzle the rum sauce on them, or place the sauce in a condiment cup to the side.