Brown Sugar-glazed Sweet Potatoes with Marshmallows

(from Cindy’s recipe box)

Tweaked a little from original recipe

Source: Epicurious, November 1994

Cook time: 75 minutes
Serves 8 people

Categories: Thanksgiving

Ingredients

  • 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
  • 2/3 cup packed golden brown sugar
  • 5 tablespoons butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground ginger
  • 2 cups miniature marshmallows
  • 1/2 cup sliced almonds or pecans

Directions

  1. Add potatoes to large pot of boiling water and cook about 5-10 minutes until just semi-soft. Drain well.

  2. Preheat oven to 375°F. Arrange potatoes in 13 × 9 × 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Do NOT caramelize! Pour over potatoes; toss to coat. Cover dish tightly with foil.

  3. Bake potatoes 45 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.

  4. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

  5. Make ahead: Refrigerate after baking 45 minutes. Bring to room temperature, about an hour. Bake at 375° for 15 minutes and then increase temperature to 500° and continue with marshmallows.

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