Thanksgiving Sides ~ Fiery Sweet Potato Casserole (w/ or w/o marshmallows)

Vegetable Side Dish

Cook Time: 2 hr Servings: 5 to 6 servings 

Ingredients

• 2 1/2 pounds sweet potatoes

• 1/2 cup canned coconut milk

• 1/2 tablespoon Thai red curry paste

• 1/8 cup dark brown sugar

• 1 tablespoons unsalted butter

• 1/2 teaspoon salt

• 1 bag Marshmallows (if using)

Directions

1. Heat oven to 375 degrees. Bake potatoes on a baking sheet until very soft, about 1 hour and 15 minutes. When cool enough to handle, peel and mash.

2. In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, sugar, butter, and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.

3. At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake for 20 minutes. Uncover potatoes, Place Marshmallows on top and broil, checking often to prevent scorching.

NOTE: We used Whole Foods Brand marshmallows; they are much less sweet than Kraft Brand)