Ingredients:

  • 3 lbs Garnet or Jewel Sweet Potatoes, peeled and sliced into 1/2-inch rounds
  • 1/2 cup Unsalted Butter, sliced into pats
  • 1 cup Light Brown Sugar, packed
  • 1/2 cup Granulated White Sugar
  • 1 tbsp Vanilla Extract
  • 1.5 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • 1/2 tsp Kosher Salt
  • 1 tbsp Fresh Lemon Juice
  • 2 cups Miniature Marshmallows
  • 1/2 cup Chopped Pecans

Instructions:

  1. Prep the potatoes. Peel the 3 lbs of sweet potatoes and slice them into 1/2 inch rounds.
  2. Arrange the base. Place the rounds in a 9x13 baking dish, overlapping them slightly like shingles.
  3. Mix the dry glaze. In a small bowl, combine 1 cup light brown sugar, 1/2 cup white sugar, and all the spices.
  4. Add liquid aromatics. Drizzle the 1 tbsp vanilla and 1 tbsp lemon juice over the potatoes.
  5. Distribute the fat. Place the 1/2 cup of sliced butter pats evenly over the top of the potatoes.
  6. Cover and braise. Seal the dish tightly with foil and bake at 350°F (180°C) for 30 minutes until the potatoes are tender when pierced with a fork.
  7. Uncover and glaze. Remove the foil and spoon some of the accumulated liquid over the top of the potatoes.
  8. The caramelization phase. Bake uncovered for another 10 minutes until the syrup is bubbling and starting to thicken.
  9. Apply the topping. Sprinkle the 2 cups of marshmallows and 1/2 cup of pecans over the top.
  10. The final sizzle. Bake for 5 more minutes until the marshmallows are golden brown and starting to shatter at the edges.