Candied Sweet Potatoes

1. Prepare Ingredients

   Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish and set aside.

2. Boil Sweet Potatoes

   Bring a large pot of water to a boil. Add the sweet potatoes and cook until just tender but still firm, about 15 minutes. Drain and let them cool until easy to handle, then peel off the skins.

3. Make the Sauce

   In a large saucepan over medium heat, melt the butter. Add 2 cups of marshmallows, brown sugar, cinnamon, and nutmeg. Stir occasionally until the marshmallows melt into a smooth sauce.

4. Mix the Potatoes

   Stir the peeled sweet potatoes into the sauce, mashing about half of them and leaving the rest in small chunks. Mix well to coat evenly.

5. Bake

   Transfer the sweet potato mixture into the prepared baking dish. Bake for 15 minutes in the preheated oven.

6. Add Marshmallow Topping

   Sprinkle the remaining 1 cup of marshmallows evenly on top. Return the dish to the oven and bake for another 5 minutes, or until the marshmallows are golden brown and slightly toasted.

7. Serve

   Let cool slightly before serving. Enjoy the sweet, gooey perfection!

Tips

1. • Adjust cinnamon and nutmeg to your taste preferences.
   • For added texture, sprinkle chopped pecans on top with the marshmallows.
   • This dish can be prepared ahead of time and baked just before serving.