Instructions: Place sweet potatoes in a large saucepan of cold water, and bring to a boil. Reduce heat, and simmer until potatoes are just tender, 20 minutes. Drain. Place potatoes in a bowl of cold water until skins begin to loosen. Peel cool potatoes; set aside.

In a small bowl, combine pecans, dark-brown sugar, ginger, cinnamon, nutmeg and butter, using your fingers to blend. Slice reserved potatoes 1/4-inch thick.

Preheat oven to 450 degrees. Butter an 8-inch-square baking dish. Layer a third of the potatoes on the bottom. Sprinkle with a third of the nut mixture. Repeat, adding another third of the potatoes, another third of the nut mixture, then the remaining potatoes and nut mixture.

Cover with foil, and bake until heated through, about 40 minutes. Remove dish from oven, and raise temperature to broil. Top gratin with a layer of marshmallows, and heat just until browned, 30 to 60 seconds. Serve hot.

This recipe yields 6 servings.

Comments:
This recipe can be made through baking and then placed under broiler just before serving.

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