From Martha Stewart Living Omnimedia 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.
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Nutritional Information Calories -- Total Fat -- Saturated Fat -- Cholesterol -- Sodium -- Total Carbohydrate -- Dietary Fiber -- Sugars -- Protein -- Calcium -- sweet potato coconut casserole Straight Wigs
Courtesy of Martha Stewart
Total Time: 1 hr
Prep Time: 30 min
Oven Temp: 375
Ingredients U.S. Metric Conversion chart
2 1/2 pound(s) (about 5) sweet potatoes, hong kong travel deals peeled and cut into 1-inch pieces Coarse salt 3/4 cup(s) coconut milk 1/2 teaspoon(s) grated lime zest 2 teaspoon(s) lime juice 1 1/4 cup(s) miniature marshmallows 2 tablespoon(s) sweetened shredded coconut
Preheat oven to 375 degrees F. 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. Drain potatoes in a colander and let sit 5 minutes, then transfer thermal tea mug 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.