Meteorologist Jude Redfield's Mom's Candied sweet potatoes
4 pounds (about 8 medium) Sweet potatoes, peeled and sliced into 1 inch thick rounds
1/3 cup(s) Packed dark brown sugar
4 tablespoon(s) Margarine or butter
¾ teaspoon(s) Salt
¼ teaspoon (s) Coarsely ground black pepper
1 pinch(s) Nutmeg
1. In 6-quart saucepot, place potatoes and enough water to cover, heat to boiling over high heat. Reduce heat to low, cover and simmer 5 minutes or until potatoes are barely fork tender (slightly underdone), drain. Place potatoes in shallow 2 quart casserole.
2. Preheat oven to 400 degrees f. In 10 inch skillet, heat brown sugar, margarine or butter, salt, pepper, nutmeg, and ¼ cup water over medium heat until butter or margarine melts, about 3 minutes, stirring frequently. Drizzle mixture evenly over potatoes.
3. Bake casserole, uncovered, 40 minutes, basting potatoes occasionally with sugar mixture and turning slices over halfway through cooking, until potatoes are tender and lightly browned and sugar mixture thickens slightly.
If you like marshmallow, top the already baked casserole with marshmallow pieces and place in the oven for an extra 10 minutes.