The Answer to Your Same-Old, Same-Old Sweet Potato Woes

Tradition can be a tyrant -- some dishes earn their place in the Thanksgiving pantheon, while others squeak by year after year on sentiment alone (ahem, Nana's gluey turnip mash). Bust your family's way-too-sweet potato rut with a bright and unique side dish that stands on merit. Bonus: it's dairy-free.

Sweet Potato-Coconut Casserole

Related: 25 Make-Ahead Recipes For a Stress-Free Thanksgiving Day

2 1/2 pounds sweet potatoes (about 5), peeled and cut into 1-inch pieces
Coarse salt
3/4 cup coconut milk
1/2 teaspoon grated lime zest plus 2 teaspoons juice
1 1/4 cups miniature marshmallows
2 tablespoons sweetened shredded coconut

Cook's Note

It may look like a traditional sweet potato casserole at first glance, but this version gets richness from coconut milk instead of cream, and brightness from fresh lime juice.

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1. Preheat oven to 375 degrees. In a large pot, cover sweet potatoes with cold salted water by 1 inch and bring to a boil. Reduce to a rapid simmer and cook until tender, 10 to 12 minutes.

2. Drain potatoes in a colander and let sit 5 minutes, then transfer to a food processor and process until smooth. Add coconut milk and lime zest and juice; process until combined. Transfer mixture to a 2-quart baking dish. Top with marshmallows and coconut and bake until toasted and golden, about 15 minutes.

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Some dishes, on the other hand, need little reinvention -- and all the cream and butter your heart desires.