8 medium sweet potatoes, peeled and cut into 2 inch pieces
3/4 c. white corn syrup
2 tbsp. honey
1 c. sugar
2 tsp. Cornstarch
1/4 c. water
1 stick butter
1 c. orange juice
Nutmeg
10 oz. bag marshmallows

Preheat oven to 400°F. Spray a 9 x 12 glass ovenproof baking dish with non-stick cooking spray, such as PAM. Place sweet potato pieces in dish. Pour corn syrup and honey over potatoes; sprinkle sugar over potatoes. Dissolve cornstarch in 1/4 c. water. Melt butter in small saucepan; add orange juice and bring to boil. Slowly stir cornstarch into mixture until slightly thickened. Pour over sweet potatoes. Lightly sprinkle nutmeg over potatoes. Cover loosely with foil and bake about 1 to 1 1/2 hours or until potatoes are tender. Remove foil, top with marshmallows if desired. Cook until marshmallows are brown and slightly melted.

This dish can be cooked ahead and reheated in oven; it also freezes well. However, do not add marshmallows until you thaw and reheat.