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Glazed Sweet Potatoes with Marshmallows




Source of Recipe


Bon Appétit, November 1994


Recipe Introduction


These are good but very sweet as you can imagine. I might reduce the brown sugar and butter a bit next time. When you make them be careful, because I got distracted and blackened the marshmallows under the broiler!! I had to scrape them off and add more marshmallows. Luckily they weren't ruined. I prefer sweet potato casseroles where the potatoes are mashed and have a pecan streusel topping, but I made these for my husband.


List of Ingredients




4 pounds red-skinned sweet potatoes -- 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
1 pinch ground ginger
2 cups miniature marshmallows
1/2 cup sliced almonds (I omitted)

Recipe



Preheat oven to 375°F.

Arrange potatoes in 13 x 9 x 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. Pour over potatoes; toss to coat. Cover dish tightly with foil.

Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. 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.

Serves 8