Candied Sweet Potatoes

Also called sweet potato casserole, candied sweet potatoes are a favorite dish in many American households at Thanksgiving and Easter, especially children. They are an extra treat when a layer of marshmallows is baked and browned on top. At Easter, chick- or rabbit-shaped and colored marshmallows called "Peeps" are sometimes used.

4-6 servings

• Sweet potatoes, large -- 4 or 5
• Brown sugar -- 3/4 cup
• Butter -- 3/4 cup, or 12 tablespoons
• Salt -- 1 teaspoon
• Nutmeg -- 1/4 teaspoon

Method

1. Preheat oven to 350°F. Place the unpeeled, whole sweet potatoes in a large saucepan and add enough cold water to cover them completely. Place over medium heat and bring to a boil. Cook for 10-15 minutes, or until barely tender. Remove from heat, drain and cover with cold water to chill completely.
2. Peel the sweet potatoes and slice them into 1/2-inch thick rounds. Arrange the rounds neatly in a buttered casserole dish. Add the brown sugar, butter and salt to a small saucepan and bring to a boil over medium flame and cook for about 1 minute. Pour the butter-sugar mixture over the sweet potatoes and sprinkle the nutmeg over the top.
3. Place the casserole dish into the oven and bake for 20-25 minutes, or until the potatoes are heated through and lightly browned on the top.

Variations

• Marshmallow Topping: Sprinkle marshmallows to completely cover the potatoes and bake as directed until the marshmallows are melted and browned. At Eastertime, use chick- or rabbit-shaped marshmallows if you like.
• For an even richer, moister version, add 1 cup of half-and-half or heavy cream to the butter-sugar mixture and increase the baking time to 30-40 minutes.
• Add a squeeze of lemon juice or some lemon or orange zest.