4 pounds red-skinned sweet potatoes (yams), peeled, cut into

1-inch pieces

2/3 cup packed golden brown sugar

5 tablespoons butter

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

Pinch of ground ginger

2 cups miniature marshmallows

1/2 cup sliced almonds

Preheat oven to 375 degrees. F. Arrange potatoes in 13x9x2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.

Bake potatoes 50 minutes. Uncover; bake until potatoes are

tender and syrup thickens slightly, basting occasionally,

about 20 minutes. Increase oven temperature to 500 deg. F.

Top potatoes with marshmallows and nuts. Return to oven;

bake until marshmallows begin to melt and nuts begin to

brown, about 3 minutes.