3 pounds sweet potatoes, peeled and cut into 1/2-in.-thick slices
1 cup light rum
3 tablespoons light brown sugar
1 1/2 teaspoons kosher salt
1 (4-in.) piece ginger, peeled and finely chopped
1/4 cup salted butter, melted
1 1/2 cups mini marshmallows
1/2 cup unsweetened flaked coconut
How to Make It
Combine sweet potatoes, rum, brown sugar, salt, and ginger in a large stockpot. Add water to cover potatoes, and bring to a boil over medium-high, stirring occasionally to dissolve sugar. Reduce heat to medium-low, and simmer until potatoes are just tender, about 12 minutes.
Preheat broiler with oven rack 6 inches from heat. Drain sweet potatoes well; transfer to a lightly greased 11- x 7-inch glass baking dish. Drizzle with melted butter. Top evenly with marshmallows and coconut. Broil until coconut and marshmallows are toasted, 1 to 2 minutes.
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