Traditional Sweet Potatoes

INGREDIENTS

• 4 lbs orange sweet potatoes (about 5 medium), peeled and cubed

• 1/2 cup packed brown sugar

• 6 T butter

• 1 1/2 tsp cinnamon

• 1 1/2 tsp vanilla extract

• 3/4 tsp ground allspice

• 1/2 tsp salt

• 1/4 tsp ground nutmeg

• 2 cups mini marshmallows

DIRECTIONS

Place cubed sweet potatoes in large pot, cover with water, and bring to a boil. Reduce heat and simmer 15-20 minutes, or until just tender. Drain. Mix together brown sugar and spices. Grease a 9x13 pan and spread half of the potatoes in the bottom. Grate or cut the butter into small pieces and spread half of it over the potatoes. Sprinkle half of the sugar/spice mixture over the potatoes. Repeat the layers with the remaining half of the ingredients. Bake at 350 for 30-40 minutes, or until glaze begins to form. Spread marshmallows in a single layer on top and bake another 5-10 minutes or just until marshmallows begin to puff up and brown.

Katie's Thyme Roasted Sweet Potatoes

INGREDIENTS

• 2 lbs white sweet potatoes, peeled and cut into small cubes

• 2 Tbsp olive oil

• 1 garlic clove, minced or pressed

• 2 tsp fresh thyme (can also substitute parsley, oregano, rosemary, etc.)

• salt and pepper to taste

• 1/4 cup chicken or vegetable broth

DIRECTIONS

(Optional first step: boil cubed sweet potatoes for about 15 minutes to speed roasting time. Drain.)
Place cubed sweet potatoes in a large bowl. Mix oil, garlic, herbs, and salt & pepper together, and drizzle over sweet potatoes. Mix well to coat. Spread in a 9x13 pan or rimmed baking sheet and pour over broth. Roast in a 425 degree oven for 20-30 minutes, or until tender, stirring once or twice during baking time.