Sweet Potato Casserole with Marshmallows

Ingredients:

• 1 kg with a little sweet potatoes
• 2 tbsp (30 g) butter, plus more for greasing an ovenproof dish
• 2 cups brown sugar
• 1.5 cups of water
• 1 lemon, sliced ​​and seeded
• 1/2 cup chopped pecans
• 3 cups marshmallows

Preparation:

1. Preheat oven to 170°C.
2. In a large saucepan, melt 2 tablespoons (30 g) of butter. Stir in the brown sugar and water. Bring to a boil, then reduce heat and simmer until reduced and thickened, about 10 minutes.
3. Peel the potatoes and cut them lengthwise, then crosswise to create long quarters. Cut them into 2.5 cm pieces and finally into wedges. Place them in a separate large saucepan of boiling water and cook for about 5 minutes. The potatoes should be soft and yield easily when pierced with a fork.
4. Drain the potatoes and arrange them in a single layer in a greased 13x9-inch baking dish. Pour the syrup over the potatoes, making sure they are completely covered. Top with lemon slices and bake for 35 minutes, basting the potatoes with syrup twice during the baking process. The potatoes are done when they are soft and yield to a fork.
5. Remove from the oven, remove the lemon slices, and stir in the pecans. Spread the marshmallows evenly over the top. Return to the oven, increasing the temperature to 200°C (400°F), and bake until the marshmallows are puffy and golden brown, about 10 minutes.
   
   Recipe Sweet potato casseroles with a topping of marshmallows and crunchy nuts.