Sweet Potatoes and Marshmallows - unsalted butter

Method

• Preheat the oven to 350 degrees F. Melt the butter in a large pot.
• Stir in the brown sugar and 1/2 cup water.
• Bring to a boil, then reduce the heat to medium and simmer, stirring, until reduced and thickened, about 10 minutes.
• Bring a large pot of water to a boil.
• Meanwhile, peel the potatoes and cut them lengthwise, then lengthwise again, making long quarters.
• Cut the quarters into 1-inch pieces.
• Boil the potatoes until they give a bit when poked with a fork, about 5 minutes.
• Drain the potatoes and arrange in a single layer in a buttered 3-quart baking dish.
• Pour the syrup on top, making sure it covers the potatoes.
• Place the lemon slices on top and bake 35 minutes, spooning the syrup over the potatoes twice during that time.
• The potatoes are done when they are fork-tender.
• Remove from the oven, discard the lemon slices and stir in the pecans.
• Top with the marshmallows.
• Turn the oven up to 400 degrees F, place the baking dish back in the oven, and cook until the marshmallows puff and turn brown, about 10 more minutes.
• Photograph by Steve Giralt