Candied sweet potatoes
|Butter (for the dish)|
|5||large sweet potatoes (about 3 1/2 pounds), peeled and thickly sliced|
|1/2||cup light brown sugar|
|1/2||cup orange marmalade|
|5||tablespoons unsalted butter|
|1/2||teaspoon kosher salt|
|1/4||teaspoon ground cinnamon|
|1||large package marshmallows|
2. In a saucepan, combine the brown sugar, marmalade, butter, water, salt, and cinnamon. Bring to a simmer to dissolve the sugar.
3. Arrange the sweet potatoes in overlapping rows in the dish. Sprinkle with the brown sugar mixture. Bake the potatoes, basting every 15 minutes with the syrup, for 1 1/4 hours or until the syrup is almost completely reduced and the sweet potatoes brown lightly.
4. Arrange the marshmallows tightly in concentric circles on the potatoes. Turn the oven temperature up to 425 degrees (if it isn't already). Bake the marshmallows for 10 minutes or until they are golden brown.