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

Combine the first 5 ingredients, mixing well. Spoon mixture into a slightly greased 1 1/2 quart casserole. Cover and refrigerate overnight or at least 8 hours. 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. Yield: 6 to 8 servings.