• 4 pound red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
• 2/5 cup(s) packed golden brown sugar
• 5 tablespoon butter
• 1 teaspoons ground cinnamon
• 1/2 teaspoons salt
• 1/4 teaspoons ground nutmeg pinch of ground ginger
• 2 cup(s) miniature marshmallows
• 1/2 cup(s) sliced almonds

Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.