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Sweet Potatoes and Marshmallows With Brown-Sugar Glaze
This sweet potato and marshmallow recipe is a Thanksgiving classic made with cubes of sweet potato, marshmallows, brown sugar, almonds and spices.
👥 8 Servings⏱️ Prep & Cook: 1h 25m🔥 Cook: 10 min👤 The Bon Appétit Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking dish
- ●oven
📝 Preparation Steps
1
Preheat oven to 375°F. Arrange potatoes in 13x9x2-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.
ground cinnamon1 teaspoon
2
Bake potatoes ⏱️ 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about ⏱️ 20 minutes. DO AHEAD: Bake the potatoes to this point up to three days ahead of time. Cool, then store covered in the refrigerator. Reheat, covered, in a 375°F oven until warmed through, 8–⏱️ 10 minutes.
3
Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about ⏱️ 3 minutes.
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