BROWN SUGAR-GLAZED SWEET

BROWN SUGAR-GLAZED SWEET
POTATOES with MARSHMALLOWS
8 servings.

"This is another version of candid sweet potatoes. The almonds add a nice crunch"

4 lbs. sweet potatoes, peeled, cut into 1-inch pieces (yams)
2/3 cup golden brown sugar, packed
5 tbsp. butter
1 tsp. ground cinnamon
½ tsp. salt
¼ tsp. ground nutmeg
1 pinch ginger
2 cups miniature marshmallows
1/2 cup almonds, sliced

Preheat oven to 375^
Arrange potatoes in a 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 a 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.

(Can be prepared 1 day ahead. Cool; cover and refrigerate. Rewarm potatoes in 350^ oven until heated through, about 20 minutes, before continuing).

Increase oven temperature to 500^.
Top potatoes with marshmallows and nuts.

Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.