2 Sweet Potatoes, washed and dry
1/4 cups brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
2 teaspoons pure vanilla extract
8 ounces Cool Whip
2 tablespoons Bourbon
3/4 cup Marshmallow Fluff
2 tablespoons crushed Gingersnap cookies, for garnish, optional
Preheat oven to 400 degrees Fahrenheit.
Using a fork, poke holes all around the potatoes. Roast the potatoes directly on the oven rack for 45-60 minutes, until the potato is tender.
Remove the skins from the sweet potato. Place the cooked potato into a bowl to blend. With a whip attachment, beat the potatoes until they are light and fluffy, about 3 minutes. Add the brown sugar, cinnamon, ginger, and vanilla extract. Whip until the mixture is completely smooth without lumps, about 5 minutes.
Using a rubber spatula, fold in the whipped cream into the sweet potato mixture. Serve in glasses or mason jars. Top with marshmallow fluff and blow torch the tops golden brown. Sprinkle crushed gingersnap cookies for an extra crunch.