This is a family favorite among those who prefer a sweet version of this popular dish with sugar and marshmallows.
Source: Bon Appetit, November 1994
4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces*
2/3 C packed golden brown sugar
5 Tbsp. butter
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
Pinch of ground ginger
2 C miniature marshmallows
1/2 C sliced almonds
Preheat oven to 375F. Arrange potatoes in 13x9x2-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 500F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
*In recent years I’ve bought the bags of cubed sweet potatoes at Trader Joe’s. Just empty the bag into the baking dish and proceed with the recipe.
Serves 8.
The Family Recipe Box 