Baked Sweet Potatoes

Before I served the Simple Cocoa Brownies the other night, we enjoyed these sweet potatoes buried under mini-marshmallows. It really put everyone in the mood for the holidays. And, it was practice for the big day, Thanksgiving.

Sweet potatoes are always around, but honestly, I never think to eat them until now. Their delicious cooked different ways, and they’re loaded with nutritious goodness. (That’s why I smother them in marshmallows so the kids don’t find out!)

HERE’S ALL YOU NEED TO DO

• 2 large sweet potatoes
• 3/4 teaspoon salt
• 3 tablespoons butter
• 1/2 cup dark brown sugar
• 1/2 teaspoon cinnamon, or 1/4 teaspoon nutmeg, all spice or pumpkin spice
• Mini Marshmallows

Peel and cut up potatoes into large chunks. Place in large pot, cover with water, add salt. Bring to a boil then lower heat to simmer for 15-20 minutes. Cook until their tender enough to pierce with a fork, but don’t let them get too soft. You want the potatoes to hold their shape. Unless you prefer mashed sweet potatoes, then cook longer.

In the last few minutes before the potatoes are ready, melt butter in small sauce pan, add brown sugar and spice. Stir until sugar dissolves.

Drain off excess water from sweet potatoes. Place them in oven proof serving dish, coat them with sugar mixture, toss as needed. Cover with mini marshmallows, as much as you like. Set the oven to low broil and place pan on center rack, heat until marshmallows turn light brown. Watch the marshmallows carefully, don’t walk away!

I enjoy sweet potatoes more the day after. I really love them as dessert with my coffee. It must be all the spice and marshmallows.

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