5 lb. sweet potatoes
1 cup (2 sticks) unsalted butter
1 cup orange juice
1 cup brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tbsp. brandy or spiced rum (optional)
1/4 cup cornstarch slurry (2 tbsp. cornstarch mixed w/ 3 tbsp. cold water)
marshmallows

Peel and cube potatoes into 1-inch cubes. Boil or bake potatoes until fork tender (approx. 50 minutes).

Bring next six ingredients to a simmer, adding the cornstarch slurry after allowing liquid to simmer for 10 minutes. Add potatoes and allow to simmer for an additional 15 minutes or until desired consistency is reached.

Place in casserole or serving dish. Top with marshmallows and heat for 3 minutes prior to serving for added candied effect.

Submitted by: Albie W.