2 (29 oz.) cans sweet potatoes, drained and mashed
3/4 c. firmly packed brown sugar
1 stick butter, melted
1/3 c. bourbon
1/2 tsp. vanilla
2 c. miniature marshmallows

Combine all but marshmallows, mix well, place in lightly greased 2-quart casserole. Cover and refrigerate overnight.

Next day, let stand out of refrigerator 30 minutes. Bake uncovered in a 350 degree oven for 25 minutes. Bake another 7 minutes after covering top with marshmallows.