Candied Sweet Potatoes
peeled and sliced
packed dark brown sugar
coarsely ground pepper
Preheat oven to 400 degrees F. Heat brown sugar, butter, salt, pepper, nutmeg, cinnamon, and 1/4 cup water over medium heat until butter melts, about 3 minutes, stirring frequently. Drizzle mixture evenly over potatoes.
Bake casserole, uncovered, 40 minutes, basting potatoes occasionally with sugar mixture and turning slices over halfway through cooking, until potatoes are tender and lightly browned and sugar mixture thickens slightly.
Top the already baked casserole with marshmallows and place in the oven for an extra 10 minutes.
In 6-quart saucepot, place potatoes and enough water to cover, heat to boiling over high heat. Reduce heat to low, cover and simmer 5 minutes or until potatoes are barely fork-tender (slightly underdone), drain. Place potatoes in shallow 2-quart casserole.
This dish can be made through step 1, covered, and refrigerated overnight. When ready to serve, continue with the rest of the steps.