| Place sweet potatoes in a large saucepan of cold
water, then bring to a boil. Reduce heat and simmer until potatoes are
just tender, 20 minutes. Drain. Place potatoes in a bowl of cold water
until skins begin to loosen. Peel cool potatoes; set aside.
In a small bowl, combine pecans, dark brown sugar, ginger, cinnamon,
nutmeg and butter, using your fingers to blend. Slice reserved potatoes
1/4 inch thick.
Preheat oven to 450 F. Butter an 8-inch-square baking dish. Layer
one-third of the potatoes on the bottom. Sprinkle with 1/3 of the
nut mixture. Repeat, adding another 1/3 of the potatoes, another 1/3
of the nut mixture, then the remaining potatoes and nut mixture.
Cover with foil, and bake until heated through, about 40 minutes.
Remove dish from oven, and raise temperature to broil. Top gratin
with a layer of marshmallows, and heat just until browned, 30 to 60
seconds. Serve hot.
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