4 pounds sweet potatoes peeled and cut into 1-inch pieces
5 tablespoons butter
2/3 cup golden brown sugar packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground ginger
1/2 teaspoon salt

Optional Toppings
2 cups marshmallows cut into small cubes
1/2 cup pecans chopped

Method
Preheat oven to 375°F. Place potatoes in 13x9x2-inch glass baking dish. Combine butter sugar cinnamon nutmeg ginger and salt in small saucepan over medium heat. Bring to boil and stir until sugar dissolves. Pour mixture over sweet potatoes and toss to coat. Cover dish well with foil.

Bake 50 minutes. Uncover and continue to bake until potatoes are tender and syrup thickens a bit (basting occasionally) about 20 minutes. Raise oven temperature to 500°F. Top sweet potatoes with cubed marshmallows and pecans and bake until marshmallows begin to melt and nuts begin to brown about 3 minutes.