Preheat oven to 375F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes. Serves 8. Bon Appetit November 1994
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|Serving Size: 1 Serving (2512g)|
|Recipe Makes: 1|
|Calories from Fat: 742 (17%)|
|Amt Per Serving||% DV|
|Total Fat 82.4g||110 %|
|Saturated Fat 38.9g||195 %|
|Monounsaturated Fat 29.6g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 152.5mg||47 %|
|Sodium 1796.5mg||62 %|
|Potassium 6652.3mg||175 %|
|Total Carbohydrate 885.6g||260 %|
|Dietary Fiber 62.1g||248 %|
|Sugars, other 823.5g|
|Protein 47.2g||67 %|
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Calories per serving: 4323
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