| | Directions | | Heat oven to 350 degrees. Put on a pot of water to boil that is big enough to accommodate the cut up sweet potatoes. Put on a second pot with all the other ingredients except sweet potatoes, marshmallows, and pecans and mix together well on medium high heat. Turn heat down to medium to medium low heat after mixture starts to boil. Stir the ingredients frequently during the time it takes to cut and boil the potatoes. This allows sauce to thicken before putting the dish in the oven to bake and allows you to shorten the oven cooking time by half. Peel and cut sweet potatoes in approximately 1/2 inch thick slices and boil until they are tender almost all the way through. Once potatoes are at your desired tenderness, empty the potatoes into a colander to drain water. Your sauce should be somewhat thick yet easily pourable at this time. Place the sweet potatoes in a large Pyrex dish, large pot, or casserole dish and pour sauce all over the potatoes. Place in the oven for about fifteen minutes. Put the marshmallows all over the top of the potatoes and heat for about 5 more minutes. Caution - potatoes will remain hot in the pan for a good ten to fifteen minutes, so use caution when you dig in. |
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Prep Time: 10 minutes
Cook Time: 35 minutes
Container: Baking dish
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 4 each medium size sweet potatoes |
| - | | 1 cup white sugar |
| - | | 1/2 cup brown sugar - light or dark |
| - | | 2 cups hot water |
| - | | teaspoon cinnamoon |
| - | | teaspoon allspice |
| - | | teaspoon nutmeg |
| - | | teaspoon melted butter |
| - | | 1/4 cup flour |
| - | | 3 cups marshmallows |
| - | | 1/4 cup chopped pecans (if desired) |
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