Candied Sweet Potatoes

If there are marshmallow lovers in the family, top the already baked casserole with the soft, sweet candies and place in the oven for an extra 10 minutes. This dish can be made through step 1, covered, and refrigerated overnight. When ready to serve, continue with steps 2 and 3.

Serves: 12
Work Time: 30 minutes
Total Time: 1 hour 10 minutes

4 pounds sweet potatoes (about 8 medium), peeled and sliced into 1-inch-thick rounds
1/2 cup packed dark brown sugar
4 tablespoons margarine or butter
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
pinch nutmeg

1. In 6-quart saucepot, place potatoes and enough water to cover, heat to boiling over high heat. Reduce heat to low, cover and simmer 5 minutes or until potatoes are barely fork-tender (slightly underdone), drain. Place potatoes in shallow 2-quart casserole.

2. Preheat oven to 400 degrees F. In 10-inch skillet, heat brown sugar, margarine or butter, salt, pepper, nutmeg, and 1/4 cup water over medium heat until margarine melts, about 3 minutes, stirring frequently. Drizzle mixture evenly over potatoes.

3. Bake casserole, uncovered, 40 minutes, basting potatoes occasionally with sugar mixture and turning slices over halfway through cooking, until potatoes are tender and lightly browned and sugar mixture thickens slightly.

Each serving: About 205 calories, 2 g protein, 41 g carbohydrate, 4 g total fat (1 g saturated), 4 g fiber, 0 mg cholesterol, 205 mg sodium.