Sweet Potatoes with Marshmallows: 1h 5m

Instructions:

1. In a large saucepan or Dutch oven, combine the diced sweet potatoes with enough water to cover by about 1 inch. Add 1/2 teaspoon fine sea salt. Bring to a boil, then reduce heat and simmer gently for 8-10 minutes, or until just tender when pierced with a fork but still firm enough to hold their shape. Drain well and set aside.
2. In the same saucepan (or a clean one), melt the 1/2 cup unsalted butter over medium heat. Stir in the 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/4 cup water or orange juice, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and optional pinch of ground cloves. Whisk constantly until the sugars are dissolved and the mixture comes to a gentle simmer. Continue to simmer for 2-3 minutes, allowing the glaze to thicken slightly.
3. Gently add the drained sweet potatoes to the glaze in the saucepan. Toss carefully to coat all the cubes evenly. Continue to simmer over low heat for another 5-7 minutes, stirring occasionally, until the sweet potatoes are thoroughly heated through and have absorbed some of the glaze, which should now be thick and syrupy.
4. Preheat your oven to 375°F (190°C). Pour the candied sweet potatoes into a 9x13 inch (23x33 cm) baking dish, spreading them into an even layer. Bake for 20 minutes, allowing the glaze to further thicken and caramelize around the potatoes.
5. Remove the baking dish from the oven. Evenly sprinkle the 4 cups of mini marshmallows over the top of the sweet potatoes. Return the dish to the oven and broil on high for 1-3 minutes (keep a very close eye on them!), or until the marshmallows are puffed, golden brown, and toasted to your liking. Watch carefully as they can burn quickly.
6. Let the candied sweet potatoes rest for 5-10 minutes before serving. This allows the glaze to set beautifully and the marshmallows to slightly firm up for that perfect texture. Serve warm and enjoy!