Coconut Spiced Sweet Potatoes

Ok, last Thanksgiving leftover-ish post because it is now December and we want to move onto December things right?

Remember this post where I said I hardly ever had leftover sweet potatoes after Thanksgiving? Well, I've been lucky this year because I had lots of sweet potatoes. I did end up making those Ginger Sweet Potato Muffins I mentioned in the other post, as well as some Sweet Potato Cupcakes with Marshmallow Frosting which, by the way, were to die for, but that's another post for another time.

Even after all that I still had some sweet potatoes left so I looked for another way to use them up. I love sweet potatoes just about any way I can get them, but I also like to try new things and change it up a bit once in a while. I found this slightly non-traditional recipe for mashed sweet potatoes and marshmallows that I really enjoyed. Coconut milk and warm spices with just a hint of brown sugar really make this dish. Then to top it off toast some marshmallows on top! You can either serve this dish in a 2-quart baking dish or or 4 1-cup ramekins.

Coconut Spiced Sweet Potatoes
2-2 1/2 pounds sweet potatoes (about 2 large sweet potatoes)
1/4 tsp. salt
1 Tbsp. brown sugar
1 Tbsp. butter
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/2 cup canned coconut milk
1/4 cup shredded unsweetened coconut
1 cup miniature marshmallows

Preheat oven to 350°F. Scrub the sweet potatoes and boil or steam until very tender. Remove from heat and let stand until cool enough to handle. Peel the sweet potatoes. Alternately, you can peel and dice the sweet potatoes then boil them until tender.

Put the sweet potatoes in a bowl and mash with salt, brown sugar, butter, ginger, cinnamon and coconut milk until very smooth. Spoon sweet potatoes into baking dish or ramekins. Top with coconut and marshmallows. Bake until marshmallows and coconut are lightly browned, 10 to 15 minutes.


SOURCE:Slightly adapted from Whole Foods Market