Brown Sugar-Glazed Sweet Potatoes with Marshmallows

4 lb red-skinned sweet potatoes; yams, peeled, cut into 1-inch pieces
2/3 cup packed golden brown sugar
5 tbsp butter
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1 pinch ground ginger
2 cups miniature marshmallows
1/2 cup sliced almonds

Preheat oven to 375F.

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 500F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

Serves 8