Coconut-Marshmallow Spiced Sweet Potatoes

(from kylerhea’s recipe box)

Per serving (about 7oz/210g-wt.): 310 calories (100 from fat), 11g total fat, 9g saturated fat, 10mg cholesterol, 230mg sodium, 49g total carbohydrate (5g dietary fiber, 23g sugar), 4g protei

Source: Whole Foods newsletter

Serves 4 people

Categories: casseroles, gluten-free, sweet potatoes, thanksgiving, wheat-free

Ingredients

  • 2–2 1/2 pounds sweet potatoes
  • 1/4 teaspoon salt
  • 1 tablespoon light brown sugar
  • 1 tablespoon butter, more for the baking dish
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 1/2 cup coconut milk
  • 1/4 cup shredded unsweetened coconut
  • 1 cup all-natural marshmallows, cut into small pieces

Directions

  1. Butter a 2-quart baking dish or four 1-cup ramekins and set aside.

  2. Preheat oven to 350°F. Scrub the sweet potatoes and boil or steam until very tender. Remove from heat and let stand until cool enough to handle. Peel the sweet potatoes.

  3. Put them in a bowl and mash with salt, brown sugar, butter, ginger, coriander and coconut milk until very smooth. Spoon sweet potatoes into baking dish or ramekins. Top with coconut and marshmallows. Bake until marshmallows and coconut are lightly browned, 10 to 15 minutes.

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