Classic sweet potato casserole, courtesy of my cousin’s wife, Drema.
- 4 pounds of sweet potatoes, peeled and diced into 1 inch pieces
- 2/3 cup packed brown sugar
- 5 Tbs butter
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- pinch of ginger
- 2 cups mini marshmallows (optional)
- 1/2 cup sliced almonds (optional)
Preheat oven to 375 degrees F. Arrange potatoes in a 13×9 glass baking dish. Combine sugar, butter and spices in a small saucepan until sugar dissolves. Pour over the potatoes. Toss to coat. Cover with foil.
Bake for 50 minutes, or until tender. Uncover and bake another 20 minutes until potatoes are tender, basting occassionally. Increase oven temp to 500 degrees F (broil). Top with marshmallows and sliced almonds until they just begin to brown. Serve immediately.