- 8 Tbsp butter
- 5 pounds sweet potatoes, peeled and cut in 1-inch cubes
- 1 cup dark brown sugar
- 1 ½ tsp salt
- ½ tsp ground black pepper
- ½ cup water
- 2 Tbsp Angostura bitters (optional)
- 4 cups mini marshmallows
Melt butter in large pot. Add brown sugar, salt, pepper, and water, stir to combine, then add the sweet potatoes and stir to combine. Bring to a simmer, then cover and cook at a simmer, stirring often, until the sweet potatoes are tender (about 30 minutes). Remove the lid and boil over medium high heat, stirring frequently, until the sauce has reduced to a glaze, about 7 to 10 minutes. Stir in Angostura bitters (if using). Place mixture into 13 by 9 inch dish, and spread the marshmallows over the top. Bake until marshmallows are golden on top (about 5 minutes in a 450°F oven, more like 10-15 minutes in a 350°F oven).
Note: the Angostura bitters add a nice depth to the dish, and are very subtle, even with this much used.