• 6 medium sweet potatoes (more or less, depending on size) Skin-off or on per choice
• 1 cup light brown sugar
• 1/2 cup water
• 1 teaspoon cinnamon
• 1/2 lemon, juiced
• 1 tablespoon unsalted butter
• 1 teaspoon salt
• Marshmallows

Do-ahead option: pre-roast the sweet potatoes: Wrap them in foil and bake them whole for 1 hour at 400 degrees before slicing them - this provides a softer texture.

Alternatively, slice the raw potatoes thin and add them directly to the casserole; this method results in a firmer texture.

In a medium saucepan, combine sugar, water, cinnamon, lemon juice, and butter. Place over high heat until sugar is dissolved. Stir, then pour over potatoes in casserole dish.

Sprinkle potatoes with salt.

If you pre-baked the potatoes, bake 30 minutes at 350 degrees. If you just sliced them, bake 2 hours at 375 degrees. In the last five minutes of cooking, scatter marshmallows over surface of the potatoes and turn temperature up to broil. Keep a careful eye on them so they brown, but don’t burn. Cool on a rack.

Via Four Pounds Flour, Adapted from Sweet Potatoes and Yams, 1918.