Sweet Potato-Coconut Casserole

Sweet Potato-Coconut Casserole

Marshmallows: mandatory or monstrous? Discuss.

The families that stake out the pro-marshmallow side of the fence may add other sweet supplements to the casserole as well, such as crushed pineapple, or, as in this recipe, shredded coconut and lime zest.

 2 1/2 pounds sweet potatoes (about 5), peeled and cut into 1-inch pieces
Coarse salt
 3/4 cup coconut milk
 1/2 teaspoon grated lime zest plus 2 teaspoons juice
1 1/4 cups miniature marshmallows
2 tablespoons sweetened shredded coconut

Cook's Note

It may look like a traditional sweet potato casserole at first glance, but this version gets richness from coconut milk instead of cream, and brightness from fresh lime juice.

1. 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, 10 to 12 minutes.

2. Drain potatoes in a colander and let sit 5 minutes, then transfer to a food processor and process until smooth. Add coconut milk and lime zest and juice; process until combined. Transfer mixture to a 2-quart baking dish. Top with marshmallows and coconut and bake until toasted and golden, about 15 minutes. 

Martha Stewart