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Coconut-Marshmallow Spiced Sweet Potatoe




Source of Recipe


Donna Rollison


Recipe Introduction


From "The Secret ingredient" From Whole Foods.
Modified to be gf/cf by Donna Rollison


List of Ingredients




2–2 1/2 pounds sweet potatoes
1/4 teaspoon salt
1 tablespoon light brown sugar
1 tablespoon cf margerine
oil to coat baking dish
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1/2 cup coconut milk
1/4 cup shredded unsweetened coconut
1 cup all-natural marshmallows, cut into small pieces


Recipe



Oil a 2-quart baking dish or four 1-cup ramekins and set aside.
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.
Put them in a bowl and mash with salt, brown sugar, butter (sub), ginger, coriander 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.

Serves 4