| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | servings | ||
INGREDIENTS
| 4 | lb | Red-skinned sweet potatoes; (yams), peeled, cut |
| ; into 1-inch pieces | ||
| 2/3 | c | Packed golden brown sugar |
| 5 | tb | Butter |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground nutmeg |
| 1 | pn | Ground ginger |
| 2 | c | Miniature marshmallows |
| 1/2 | c | Sliced almonds |
INSTRUCTIONS
Preheat oven to 375F. Arrange potatoes in 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 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. Serves 8. Bon Appetit November 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“God is a know-all”