RECIPE FROM "SANDY'S
Sweet Potato Gratin
(Adapted from The Detroit News Lifestyle Section)
4 to 5 sweet potatoes, peeled and quartered
1 cup coarsely chopped pecans
1/2 cup lightly packed dark-brown sugar
2 teaspoons ground ginger
1 taspoon ground cinnamon
Pinch of freshly ground nutmeg
4 tablespoons unsalted butter, plus more for dish
2 cups miniature marshmallows
Preheat oven to 450 degrees.
Place peeled and quartered sweet potatoes in large saucepan of cold water and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain.
In a small bowl, combine pecans, dark-brown sugar, ginger, cinnamon, nutmeg and butter.
Slice reserved sweet potatoes 1/4- thick.
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 bake until heated through, abiut 45 minutes.
Remove dish from oven and raise temperature to broil. Top dish with a layer of marshmallows and heat just until browned, onky 30 to 60 seconds.