Coconut Sweet Potato Casserole

By Riddley Gemperlein-Schirm
October 27, 2015
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Coconut Sweet Potato Casserole

Author Notes: I keep this nut-free, however pecans would be a welcome addition! Riddley Gemperlein-Schirm

Serves: 4 to 6

  • 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
  • Kosher salt
  • 1/2 cup unsweetened coconut cream
  • 3 tablespoons unsalted butter
  • 1 tablespoon peeled, finely grated ginger root
  • A pinch or two of freshly grated nutmeg
  • Freshly ground black pepper
  • 2 cups mini or regular marshmallows
  • 2 tablespoons unsweetened, shredded coconut
  1. Preheat oven to 375° F.
  2. 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.

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