Coconut-Ginger Sweet Potato Brûlée
- 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
- 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 marsh-mallows are toasted, 1 to 2 minutes.
sweet potatoes, light rum, light brown sugar, kosher salt, ginger, butter, marshmallows, coconut
Taken from www.myrecipes.com/recipe/coconut-ginger-sweet-potato-brulee (may not work)