Pat: Gina’s grandmother loved cane syrup, which is a sorghumlike syrup that has a deep bittersweet flavor. If you can’t find cane syrup, use an equal amount of dark-brown sugar plus 2 tablespoons molasses. This dish gives a new twist to a classic Thanksgiving side. The gooey marshmallows and brown sugar keep the kids happy, while the “big kids” will love the addition of orange liqueur, warm spices, and pecans.

　　

Ingredients

serves 8

　　

Sweet potatoes

4 pounds dark skinned sweet potatoes, peeled and cut into 1-inch cubes

　　1/3 cup cane syrup (see headnote)

　　5 tablespoons butter

　　1/2 teaspoon salt

　　2 teaspoons grated orange zest

　　2 tablespoons orange liqueur

　　

Streusel topping

1/2 cup butter, at room temperature and cut into pieces

　　1/2 cup light brown sugar

　　1/2 cup all purpose flour

　　1/4 teaspoon ground cinnamon

　　1/4 teaspoon salt

　　1 cup toasted pecan pieces

　　2 cups miniature marshmallows

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Arrange the potatoes in 13 × 9 × 2 inch glass baking dish. Combine the cane syrup, butter, and salt in a small saucepan over medium heat. Bring to a boil, then remove the pan from the heat and stir in the orange zest and liqueur. Pour the sugar mixture over the potatoes, and toss the potatoes to coat. Cover the dish tightly with foil. Bake for 50 minutes, then remove the dish from the oven, take off the foil, and bake for another 20 minutes, until the potatoes are tender and the syrup has thickened slightly, basting occasionally.

　　

Step 3

Meanwhile, make the marshmallow streusel: Combine the butter, brown sugar, flour, cinnamon, salt, and pecans in the bowl of a food processor fitted with a metal blade, and pulse the mixture until it resembles coarse pebbles. Transfer the mixture to a bowl, then add the marshmallows and toss to combine.

　　

Step 4

Raise the oven temperature to 425°F. Top the sweet potatoes with the marshmallow streusel. Return to the oven, and bake until the topping is bubbly and browned, about 10 minutes.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.