Sweet Potato Coconut Casserole
By
Natalie Loop
@KitchenLooper
1
This is a must have during holiday get togethers. My mother who doesn't cook much anymore is a big fan of sweet potatoes, yams these jewels are transformed into a creamy, delightful experience that will soon become a family requested side dish.
Ingredients
-
2 1/2 lbsweet potatoes (approx 5) peeled, cut into 1 inch pcs
-
3/4 ccoconut milk
-
1/2 tspgrated lime zest, plus 2 tsp. lime juice
-
2 cmini marshmallows
-
1/4 csweetened shredded coconut
-
·pinch of coarse salt
How to Make Sweet Potato Coconut Casserole
- Preheat oven to 375 degrees. In a large pot, cover sweet potatoes with cold salted water by 1 inch and bring to a boil. Reduce to a rapid simmer and cook until tender approx 10-12 mins.
- Drain potatoes in a colander and let sit for 5 mins. Transfer to a food processor and process until smooth. Add coconut milk, lime zest and juice. Process until combined.
- Transfer to a 2 Qt.baking dish. Top with marshmallows and coconut and bake until toasted and golden, about 20-30 mins.
About Sweet Potato Coconut Casserole
Course/Dish: Vegetables Other Side Dishes
