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Sweet Potato Gratin
4 to 5 sweet potatoes
1 C. coarsely chopped pecans
1/2 C. lightly packed dark brown sugar
2 t. ground ginger
1 t. ground cinnamon
Pinch of freshly ground nutmeg
4 T. unsalted butter plus more for dish
2 C. miniature marshmallows
Place sweet potatoes in a large saucepan of cold water, then bring to a boil.
Reduce heat and simmer until potatoes are just tender, 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, dark brown sugar, ginger, cinnamon, nutmeg and
butter, using your fingers to blend. Slice reserved potatoes 1/4 inch thick.
Preheat oven to 450�F. Butter an 8-inch-square baking dish. Layer one-third of
the potatoes on the bottom. Sprinkle with 1/3 of the nut mixture. Repeat, adding
another 1/3 of the potatoes, another 1/3 of the nut mixture, then the remaining
potatoes and nut mixture.
Cover with foil, and bake until
heated through, about 40 minutes. Remove dish from oven, and raise temperature
to broil. Top gratin with a layer of marshmallows, and heat just until browned,
30 to 60 seconds. Serve hot.
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Happy Thanksgiving!