Brown Sugar Sweet Potatoes & Marshmellows
4lb. red skinned sweet potatoes (yams), peeled, and cut into one inch round pieces
2/3 cup packed golden brown sugar
5 Tbsp. butter
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
pinch of ginger
2 cups mini marshmellows
1/2 cup slivered almonds
Heat oven to 375.
Arrange potatoes in 13 x 9 glass pan.
Combine sugar, butter, cinnamon, salt, nutmeg, and ginger in saucepan over med heat.
Bring to boil, stiring till sugar disolves.
Pour over potatoes, toss to coat.
Cover dish tightly with foil.
Bake 50 min, then uncover.
Bake again until potatoes are tender and syrup thicken slightly, basting occasionally, about 20 min.
Increase oven temp to 500.
Top potatoes with marshmellows and nuts.
Return to oven and bake till marshmellows melt and brown, about 3 min.
Pairs Well With
Another classic Thanksgiving dish from my mama