Aunt Pam’s Sweet Potatoes

November 8, 2012

This is Aunt Pam’s “claim-to-cooking-fame”!  Always a Thanksgiving classic when topped with toasty marshmallows and nuts.  According to Pam, it’s even easier to make than jello!

4 lbs. Yams or Sweet Potatoes peeled and cut into 1″ pieces

2/3 cup Brown Sugar

1/4 tsp. Nutmeg

5 tbsp. Butter

Pinch of Ground Ginger

1 tsp. Cinnamon

2 cups Mini Marshmallows

1/2 Salt

1/2 cup sliced Almonds

Set oven to 350 degrees.  Place cut potatoes in 9X13 glass pan.  Combine sugar, butter, cinnamon, salt, nutmeg and ginger in saucepan.  Bring to boil, stir until sugar dissolves.  Pour over potatoes, toss to coat.  Cover dish tightly with foil.  Bake 50 minutes, uncover, bake until potatoes are tender and syrup thickens.  Baste occasionally.  Increase oven temp to 500 degrees.  Top potatoes with marshmallows and nuts.  Return to oven until marshmallows begin to melt and nuts begin to brown, about 3 minutes.


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