I keep this nut-free, however pecans would be a welcome addition! —Riddley Gemperlein-Schirm
- Serves 4 to 6
sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
unsweetened coconut cream
peeled, finely grated ginger root
A pinch or two of freshly grated nutmeg
Freshly ground black pepper
mini or regular marshmallows
unsweetened, shredded coconut
In This Recipe
- Preheat oven to 375° F.
- Place sweet potatoes in a pot and cover with water by 1-inch, salt water generously. Bring to a boil, then reduce to a simmer and cook until tender, about 15-20 minutes. Drain and return potatoes to the pot. Add the coconut cream, butter, ginger, and nutmeg. Mash until smooth, and season generously with salt and pepper. Transfer to a 2-quart baking dish. Top wtih marshmallows and coconut. Bake until the marshmallows and coconut are lightly browned, about 15 to 20 minutes. Serve immediately.
Recipe by: Riddley Gemperlein-Schirm
I fall in love with every sandwich I ever meet.