| 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
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