Delightfully flavored with coconut milk, cinnamon and sautéed apple, our marshmallow-topped sweet potatoes will become a new family favorite.
Serving Size:
8
Active Time:
20 min.
Total Time:
1 hr., 5 min.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
