This recipe has become a favorite and is the dish I’m asked to take for Thanksgiving.
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.