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Cut sweet potatoes into halves or thirds, depending on size, and place in a large saucepan.
Cover with salted water by 1 inch and bring to a boil. Lower heat and simmer until potatoes are very tender when pierced with a paring knife, 20 to 25 minutes.
Drain well. When cool enough to handle, rub skins off with your hands or a paper towel.
Add coconut milk and continue to mash until creamy. (Potatoes can be made to this point up to 3 days ahead; cool, cover and refrigerate, then bring to room temperature before baking.)
Preheat the oven to 350°F. Lightly butter a 2-quart casserole or 8-inch-square baking dish.
Spoon potato mixture into the dish and smooth the top. Sprinkle with coconut and marshmallows.
Bake until potatoes are heated through and marshmallows are golden, about 25 minutes.