Baked sweet potatoes with marshmallows

Ingredients:

• 2 tablespoons unsalted butter, plus extra for greasing the baking dish
• 1 cup light brown sugar
• 1.5 kg sweet potato
• 1 lemon, thinly sliced, seeds removed
• 0.5 cup chopped walnuts
• 3 tbsp. marshmallow
• Additionally: 3 liter baking dish.

Preparation:

1. Preheat oven to 175°C.
2. Melt the butter in a large saucepan. Add the brown sugar and 0.5 cups of water. Bring to a boil, then reduce the heat to medium and simmer, stirring, until the syrup thickens, about 10 minutes.
3. Bring a large pot of water to a boil. Meanwhile, peel the sweet potatoes and cut them lengthwise, then lengthwise again to create long quarters. Cut the quarters into 1-inch (2.5 cm) pieces. Cook the sweet potatoes until they are slightly tender when pierced with a fork, about 5 minutes.
4. Drain the sweet potatoes and arrange them in a single layer in a greased 3-quart baking dish. Drizzle with syrup, making sure it completely covers the potatoes. Arrange lemon slices on top and bake for 35 minutes, basting the potatoes with syrup twice during this time. The sweet potatoes will be tender when pierced.
5. Remove from the oven, discard the lemon slices, and sprinkle the sweet potatoes with nuts. Top with marshmallows. Preheat the oven to 200°C (400°F), return the pan to the oven, and bake until the marshmallows are puffed and golden brown, about 10 more minutes.