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Side Dishes

Coconutty Sweet Potato Casserole

Delightfully flavored with coconut milk, cinnamon and sautéed apple, our marshmallow-topped sweet potatoes will become a new family favorite.

Serving Size:


Active Time:

20 min.

Total Time:

1 hr., 5 min.


  • 4 lbs. sweet potatoes
  • ¼ cup butter
  • 1 Gala apple, peeled, cored, finely diced, 1 cup
  • 3 shallots, finely diced, ½ cup
  • 1¼ cups unsweetened coconut milk
  • ¼ tsp. salt
  • ¼ tsp. ground cinnamon
  • ⅛ tsp. pepper
  • 24 marshmallows


  1. With fork, prick each potato 2-3 times; place on microwave-safe plate. Cover with damp paper towels. Microwave on High for 15 minutes. Turn potatoes; microwave on High, covered, 10-15 minutes or until tender. 
  2. Meanwhile, preheat oven to 375°F. Coat 1½ qt. casserole dish with cooking spray. In large pot, melt butter over medium-low heat. Add apple and shallots. Cover; cook, stirring occasionally, until softened but not browned, 5-6 minutes. Remove from heat.
  3. Cut each potato in half; scoop out flesh, discarding skins. Add potato flesh to apple mixture along with coconut milk, salt, cinnamon and pepper. Mash until smooth with potato masher or mixer on medium-low speed. Transfer to casserole; top with marshmallows. Bake until marshmallows are lightly browned, about 15 minutes.

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