Servings: 8

3 1⁄2 lbs sweet potatoes 3 1⁄2 lbs sweet potatoes
1 ⁄4 cup butter, melted 1 ⁄4 cup butter, melted
1 ⁄2 cup brown sugar 1 ⁄2 cup brown sugar
1 1⁄4 cups Red Hots Cinnamon Candy (If you cannot find at the market, they are available on Amazon.) 1 1⁄4 cups Red Hots Cinnamon Candy (If you cannot find at the market, they are available on Amazon.)
1/2 cup water ½ cup water
1/4 cup rum ¼ cup rum
1 (10 ounce) package miniature marshmallows 1 (10 ounce) package miniature marshmallows

Peel and cube sweet potatoes and place in a large saucepan w/enough water to cover, bring to a boil and cook over medium heat until just tender (25 minutes or so). Check with a fork to prevent overcooking.
Drain and place in large casserole dish.
Preheat oven to 350°F (175°C).
In a med bowl, stir together the melted butter, brown sugar, red hot candies, water and rum, and pour over sweet potatoes.
Bake for about 1 hour until potatoes are soft and candies are melted.
Remove from oven and top with marshmallows. Return to over for about 10 minutes to toast them. Keep an eye on them to prevent over-browning. You don't want these marshmallows to look like they were cooked to a crisp over an open fire. That's my preferred way to eat marshmallows, but my guests probably wouldn't all like them charred!

Recipe Update: You can prepare the sweet potatoes in the InstantPot before baking, but make sure you don't overcook them to mushy stage. You want nice tender chunks.  Recipe Update: You can prepare the sweet potatoes in the InstantPot before baking, but make sure you don't overcook them to mushy stage. You want nice tender chunks.