Brown Sugar Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
8 cups (4 lbs) sweet potatoes cubed2/3 cup Brown sugar5 tbsp Butter1 tbsp Ground Cinnamon1/2 tsp Ground Nutmeg1 tsp Salt1/4 tsp Ground Ginger1 cup sliced Almonds2 cups mini-marshmallows
Preheat oven to 375. Peel sweet potatoes and cut into 1" cubes and place in glass 9 x 13 baking dish. Spread 1 cup of the almonds on the potatoes and stir around to make sure there are almonds throughout.
Mix together in a small sauce pan Butter, Brown Sugar, Cinnamon, Nutmeg, Salt & Ginger. Cook on medium until butter melts and mixture comes to a boil. Pour on potatoes and toss. Cover with aluminum foil and bake for 50 minutes. Remove foil and stir the potatoes around. Continue cooking for 20 minutes or until the sauce thickens and the potatoes are tender.
Remove from the oven. Turn the oven heat to 500. Spread the marshmallows on top with the remaining 1/2 cup of almonds. Put back in the oven - uncovered - for approximately 5 minutes or until the marshmallows are brown. Be careful not to burn the marshmallows or let them expand over the side of the pan --- remember marshmallows do catch on fire easily.
(To make it easier to spread the sauce, I put the potatoes in the oven to start cooking while I make the sauce and then I take them out of the oven to pour the sauce on -- the potatoes will be warm so the sauce will not harden and will be easier to toss the potatoes in).
Makes approximately 18 servings.
Number of Servings: 18
Recipe submitted by SparkPeople user MRSMEYER2000.
Mix together in a small sauce pan Butter, Brown Sugar, Cinnamon, Nutmeg, Salt & Ginger. Cook on medium until butter melts and mixture comes to a boil. Pour on potatoes and toss. Cover with aluminum foil and bake for 50 minutes. Remove foil and stir the potatoes around. Continue cooking for 20 minutes or until the sauce thickens and the potatoes are tender.
Remove from the oven. Turn the oven heat to 500. Spread the marshmallows on top with the remaining 1/2 cup of almonds. Put back in the oven - uncovered - for approximately 5 minutes or until the marshmallows are brown. Be careful not to burn the marshmallows or let them expand over the side of the pan --- remember marshmallows do catch on fire easily.
(To make it easier to spread the sauce, I put the potatoes in the oven to start cooking while I make the sauce and then I take them out of the oven to pour the sauce on -- the potatoes will be warm so the sauce will not harden and will be easier to toss the potatoes in).
Makes approximately 18 servings.
Number of Servings: 18
Recipe submitted by SparkPeople user MRSMEYER2000.
Nutritional Info Amount Per Serving
- Calories: 170.8
- Total Fat: 6.1 g
- Cholesterol: 8.5 mg
- Sodium: 167.4 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 2.6 g
- Protein: 2.3 g
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