Mini Curried Rum Sweet Potato Casseroles - cooking recipe

Ingredients

3 1/2 lbs sweet potatoes, peeled, cubed (about 6 cups)
3 tbsp coconut rum
2 tbsp butter
1/2 tsp mild curry powder
1/4 tsp ground nutmeg
None None zest and juice of 1 orange
8 None marshmallows
4 None chives, halved

Preparation

In a saucepan over medium heat, cook potatoes in boiling salted water until fork tender; drain, return to saucepan. With a potato masher, mash potatoes, adding rum, butter, curry powder, nutmeg, 1 teaspoon orange zest, and 2 tablespoons orange juice. Season with salt and ground black pepper. Divide among 8 greased ramekins.
Heat oven to 375\u00b0F. When ready to serve, bake ramekins for 30 minutes, top with marshmallows and bake for 10 minutes or until marshmallows are lightly browned. Garnish with chives. Note: casseroles can be made 1 day ahead & refrigerated. Bring to room temperature before baking.