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Sweet potatoes and marshmallows

Thanksgiving dinner recipes



  • 4 pounds of red-skinned sweet potatoes, peeled and cut into 1 inch pieces
  • 2/3 cup of packed golden brown sugar
  • 5 tablespoons of butter
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of salt
  • ¼ teaspoon of ground nutmeg
  • Pinch of ground ginger
  • 2 cups of miniature marshmallows or 1 bag of large marshmallows
  • ½ cup of sliced almonds (optional)


1. Preheat your oven to 375 degrees F.

2. Put the potatoes in 13 in x 9 in x 2 in baking dish.

3. Combine the butter, cinnamon, salt, nutmeg and ginger in a saucepan over medium heat.

4. Bring to a boil and stir until the sugar dissolves.

5. Pour the mixture over the potatoes and mix so that the potatoes are fully coated.

6. Cover the dish with foil and bake for 50 minutes.

7. Uncover and then bake until the potatoes are tender and the syrup is slightly thickened (approximately 20 minutes).

8. Increase the oven temperature to 500 degrees F.

10. Top the potatoes with marshmallows (and/or nuts) and bake for about 3 more minutes or until the marshmallows begin to melt and brown.

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