Ingredients: |
Ingredients: 4 pounds sweet potatoes (orange-flesh) 2/3 cup brown sugar (light or dark, packed) 6 tablespoons butter 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 dash ground nutmeg 1 dash ground ginger 1 teaspoon vanilla extract 4 cups miniature marshmallows (more or less, to cover)
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Directions: |
Directions:Preheat the oven to 375 F. Butter a 9-by-13-by-2-inch baking pan or shallow 3-quart casserole.
Peel the sweet potatoes and cut them into 3/4-inch cubes. Arrange the sweet potato cubes in the prepared baking pan.
In a 1 1/4-quart saucepan, combine the brown sugar, butter, cinnamon, salt, nutmeg, and ginger and place it over medium heat. Bring the mixture to a boil; stir until the butter is melted and sugar is dissolved, about 7 to 8 minutes.
Stir the vanilla extract into the sauce mixture. Then pour the sugar and butter mixture evenly over the sweet potatoes.
Cover the baking pan tightly with foil and bake for 45 minutes.
After 45 minutes, uncover the sweet potatoes and gently stir them to coat with the liquid.Continue baking, stirring occasionally, for about 30 minutes, or until the potatoes are tender and the liquid is syrupy.
Remove the baking pan to a rack and increase the oven temperature to 450 F. When the oven has reached 450 F, cover the sweet potatoes with the miniature marshmallows. Bake for another 3 to 5 minutes, or until the marshmallows are partially melted and golden brown. |