Coconutty Sweet Potato Casserole

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

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

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.