With my father moving in with us, I’ve had to dust off the old recipe and make for him again. He loves it!
6-8 medium sweet potatoes, peeled and sliced 1/4″ thick
1 cup dark brown sugar
3 tsp. cinnamon
1 cup + 2 Tbs. butter, cubed
1 1/2 cup mini marshmellows
1/2 cup crushed pecans
Preheat oven to 375 degrees. Grease glass baking dish. Arrange sweet potato slices to evenly cover. In small bowl, mix together sugar, cinnamon and pecans. Sprinkle over potatoes. Drop butter cubes strategically over top. Tent foil to cover without touching top of potatoes. Bake 60 minutes or until sweet potatoes are fork tender. Once fork tender, remove lid and add marshmellows. Return to oven and cook about 5 more minutes or until marshmellows are golden brown. Remove and let rest 30 minutes before serving.