Sweet Potatoes and Marshmallows With Brown-Sugar Glaze

thanksgiving side sweet potato/yam bake vegetarian kid-friendly almond bon appétit wheat/gluten-free peanut free soy free small plates

The Bon Appétit Test Kitchen

Serves 8

Source

Ingredients

4 pounds red-skinned sweet potatoes, peeled, cut into 1-inch pieces

⅔ cup packed golden brown sugar

5 tablespoons unsalted butter

1 teaspoon ground cinnamon

½ teaspoon salt

¼ teaspoon ground nutmeg

Pinch of ground ginger

2 cups miniature marshmallows

½ cup sliced almonds

Method

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.

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.

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.