sweet potato gratin

By momofsixplus1

Ingredients

• 4-5 sweet potatoes
• 1 cup coarsely chopped pecans
• 1/2 cup lightly packed dark-brown sugar
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• pinch of freshly ground nutmeg
• 4 tablespoons unsalted butter, plus more for dish
• 2 cups miniature marshmallows

Preparation

Step 1

place sweet potatoes in a large saucepan of cold water, and bring to a boil. reduce heat, and simmer until potatoes are just tender, 20 minutes. drain. place potatoes in a bowl of cold water until skins begin to loosen. peel cool potatoes, set aside.

in a small bowl, combine pecans, dark-brown sugar, ginger, cinnamon, nutmeg and butter, using your fingers to blend. slice reserved potatoes 1/4 inch thick.

preheat oven to 450 degrees. butter an 8 inch square baking dish. layer a third of the potatoes on the bottom. sprinkle with a third of the nut mixture. repeat, adding another third of the potatoes, another third of the nut mixture, then the remaining potatoes and nut mixture. cover with foil and cook through, about 40 minutes.

remove dish from oven and raise temperature to broil. top gratin with layer of marshmallows just until browned, 30-60 seconds.

serves 6