Sweet Potatoes with Marshmallows
Tossed in a decadent glaze and then roasted in the oven, sweet potatoes turn soft, sweet and utterly irresistible. Add the perfect blend of spices, Andronico's Marshmallows, and toasty sliced almonds, and you have a spectacular side dish for your Thanksgiving celebration. Yields 8 Servings
Ingredients
4 pounds red-skinned sweet potatoes (Ruby yams), peeled and cut into 1-inch pieces
2/3 cup packed golden brown sugar
5 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch of ground ginger
2 cups Andronico's Marshmallows
1/2 cup sliced almonds
Directions
1 Preheat oven to 375F. Arrange sweet potatoes in 13 x 9 x 2 -inch glass baking dish. Combine brown sugar, butter, cinnamon, salt, nutmeg and ginger in a 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.
2 Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500o F. Top the potatoes with marshmallows and nuts. Return to oven and bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

recipe from: 11/3/08