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