- Five or six nice sweet potatoes
- Six or eight tablespoons unsalted butter
- Three to five tablespoons brown sugar
- 1/4 cup milk
- One tablespoon ground ginger
- 1/2 tablespoon cinnamon
- 1/2 tsp salt
- juice from one small orange
- Plenty of marshmallows
Wash the sweet potatoes, prick them with a sharp knife, and then bake at 375 until they are done -- about an hour, but less if they are smaller and more if they are larger. Stick them with a fork to see if they are done. The fork should slide in with no resistance.
Allow potatoes to cool a bit.
Grease a casserole dish large enough to hold all the potatoes when they're mashed up. Grease it with real butter.
Take the skin off the potatoes, and mash up the potatoes in a large bowl.
Once they're mashed, melt the butter, and add it in. Add everything else, except the marshmallows. Mix well. Taste. Maybe add some rum. Maybe add more salt or more ginger. Maybe a little cream or more butter? A little maple syrup sometimes is also a good choice. (I have literally never made this recipe the same way twice. Though the year I added cayenne pepper was a bad, bad year.)
When the mix tastes lovely, put it in the casserole dish and spread as flat as possible. Cook at 350 for about 15 minutes. Then cover it with the marshmallows and cook for another 10 minutes, or until the marshmallows are brown and toasty.