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5 lbs sweet pota­toes 1 lb un­salted but­ter ¼ lb brown sugar 2 oz maple syrup 1 tsp salt 1 tsp cin­na­mon 1 tsp nut­meg 1 tsp ground all spice One bag (10 oz) of mini marsh­mal­lows


Place rinsed sweet pota­toes in shal­lowsided roast­ing pan

Roast sweet pota­toes in 350- de­gree oven un­til ten­der

Let pota­toes stand 15 min­utes, peel pota­toes and cut ½ inch- thick pieces

Add all re­main­ing in­gre­di­ents ex­cept the marsh­mal­lows and mix by hand in a large bowl

Move items from the mix­ing bowl into an oven­proof casse­role dish.

Top with mini marsh­mal­lows across the en­tire top sur­face.

Baked un­cov­ered at 350 de­grees un­til marsh­mal­lows are evenly golden brown. Fo­rum Shops at Cae­sars, (702) 473-9700

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