Sweet Potato-Coconut Casserole
- 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
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.
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.