I’ve been making these sweet potatoes for as long as I’ve been making Thanksgiving dinner and they’ve been requested by my repeat guests every year since. To be honest, I did not grow up eating sweet potatoes with marshmallows in them….always kind of thought it was gross. But the hubby requested it the first Thanksgiving we were together so I went and found this recipe that has the added twist of coconut. So now even I can’t imagine Thanksgiving without them.
The original recipe (which I have no idea where I got it from) called for these to be twice-baked potatoes, but I’ve adapted it so you do the twice baking in a casserole dish instead of the potato skin. I just don’t find sweet potato skins to be thick enough to stand up to a good traditional twice baked treatment.
6 medium sweet potatoes, baked, slightly cooled
½ cup (1 stick) butter or margarine, melted
6 Tbsp. apple juice
2 Tbsp. firmly packed brown sugar
½ tsp. ground ginger
1 cup miniature marshmallows
1 cup Flake Coconut (sweetened)
1 Tbsp. butter or margarine, melted
Preheat oven to 350°F. Cut already baked potatoes in half lengthwise. Scoop out centers, discarding the shells. Mash potatoes in medium bowl.
Add 1/2 cup butter, juice, sugar and ginger; beat until fluffy. spoon into a casserole dish. Mix remaining 3 ingredients; spoon over potatoes
Bake 20 to 25 minutes or until heated through.