Preheat Oven to 375 F. Place potatoes in 13x9x2-inch glass baking dish. Combine butter, sugar, cinnamon, nutmeg, ginger and salt in a small saucepan over medium heat. Bring to boil and stir until sugar dissolves. Pour this mixture over sweet potatoes and toss to coat. Cover dish well with foil.
Bake 50 minutes. Uncover and continue to bake until potatoes are tender and syrup thickens a bit (basting occasionally) aboug 20 minutes. Raise temmperature to 500 F. Top sweet potatoes with cubed marshmellows and pecans and bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
Per Serving (excluding unknown items): 543 Calories; 13g Fat (20.6% calories from fat); 4g Protein; 107g Carbohydrate; 6g Dietary Fiber; 19mg Cholesterol; 263mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 4 1/2 Other Carbohydrates.
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 111 (20%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 19.1mg||6 %|
|Sodium 224.5mg||8 %|
|Potassium 819.2mg||22 %|
|Total Carbohydrate 110.4g||32 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 102.7g|
|Protein 5.3g||8 %|
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Calories per serving: 555
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