Irresistible! That’s the word for these richly flavored sweet potatoes that will wow your holiday guests. To make the dish vegan, use coconut oil instead of butter and check that your marshmallows are vegan, too. Watch our how-to video.
Special Diets:
Ingredients
Method
Cut sweet potatoes into halves or thirds, depending on size, and place in a large saucepan.
Cover with salted water by 1 inch and bring to a boil. Lower heat and simmer until potatoes are very tender when pierced with a paring knife, 20 to 25 minutes.
Drain well. When cool enough to handle, rub skins off with your hands or a paper towel.
Return warm potatoes to the saucepan and add brown sugar, butter, ginger, coriander and salt.
Place over low heat and mash with a potato masher or large fork until very smooth.
Add coconut milk and continue to mash until creamy. (Potatoes can be made to this point up to 3 days ahead; cool, cover and refrigerate, then bring to room temperature before baking.)
Preheat the oven to 350°F. Lightly butter a 2-quart casserole or 8-inch-square baking dish.
Spoon potato mixture into the dish and smooth the top. Sprinkle with coconut and marshmallows.
Bake until potatoes are heated through and marshmallows are golden, about 25 minutes.
Nutritional Info
Serving Size
1/2 cup
Calories
180
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.