Coconut-Marshmallow Spiced Sweet Potato Casserole
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Marshmallow-topped sweet potato casserole has a reputation for being overly sweet — but not this one. Our version is sure to be a hit with holiday guests. Coconut milk adds rich flavor, while aromatics like coriander and ginger add brightness. To make the dish vegan, use coconut oil instead of butter and check that your marshmallows and brown sugar are vegan, too.
Serves 10 to 12
- 3 pounds sweet potatoes
- ¾ teaspoon kosher salt
- 1 tablespoon firmly packed light brown sugar
- 1½ tablespoons unsalted butter or coconut oil, plus more for the baking dish
- ¾ teaspoon ground ginger
- ½ teaspoon ground coriander
- ⅔ cup canned coconut milk
- ½ cup shredded unsweetened coconut
- 1½ cups mini marshmallows
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 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.