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

Combine first 5 ingredients, mixing well. Spoon mixture into a lightly greased 1 1/2 quart casserole. Cover and refrigerate 8 hours or overnight. Remove from refrigerator; let stand 30 minutes. Bake, uncovered at 350 degrees for 25 minutes. Remove from oven, top with marshmallows. Bake an additional 7 minutes or until marshmallows are golden.