Place 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. Place potatoes in a bowl of cold water until skins begin to loosen. Peel cool potatoes; set aside.
In a small bowl, combine pecans, brown sugar, ginger, cinnamon, nutmeg and butter. Using your fingers, blend. Slice reserved potatoes 1/4 inch thick.
Butter 8 inch square baking dish. Layer potatoes, spice mixture and marshmallows. Bake 450 until bubbly.
Originally Submitted
9/1/2010
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