| 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 | T | Butter |
| 1 | t | Ground cinnamon |
| 1/2 | t | Salt |
| 1/4 | t | 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.
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“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 1063
Calories From Fat: 824
Total Fat: 95.5g
Cholesterol: 152.7mg
Sodium: 1366.7mg
Potassium: 612mg
Carbohydrates: 44.8g
Fiber: 11.2g
Sugar: 15.3g
Protein: 18.3g