Creamy mashed sweet potatoes get richness from coconut oil and coconut milk, sweetened with a touch of maple syrup and warmed with cinnamon and nutmeg for that classic holiday flavor. The whole mixture bakes until the edges turn golden and pull slightly from the dish, then gets piled high with fluffy mini marshmallows and broiled until puffed and toasted on top. It's a smooth, lump-free base with a gooey, golden topping that pulls apart in sticky strands with every spoonful. Since the whole dish builds from sweet potatoes, pantry spices, and a marshmallow topping rather than any wheat-based thickeners or crusts, it's a solid choice for a gluten free spread. Serve it straight from the baking dish while the marshmallows are still warm and glossy for the best texture.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with coconut oil.
Place the sweet potato chunks in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until completely tender and a fork slides through without resistance, about 18–22 minutes. Drain well.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
