Ingredients:

• 2 pounds Okinawan Sweet Potatoes, peeled and cubed
• 2 cups water
• ½ cup sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon nutmeg
• 2 teaspoon freshly grated Okoʻa Farms White Ginger
• 3 tablespoons FLH Butter
• Marshmallows (optional, for topping)

Instructions:

1. Prepare the Syrup:
   In a large saucepan over high heat, combine 2 cups of water, ½ cup sugar, 2 teaspoons cinnamon, 1 teaspoon nutmeg, and 2 teaspoon freshly grated ginger. Bring the mixture to a boil.
2. Add Sweet Potatoes:
   Add the peeled and cubed Okinawan Sweet Potatoes to the boiling syrup mixture.
3. Simmer:
   Reduce the heat to medium-low and let the sweet potatoes simmer for about 30 to 45 minutes, or until tender. Stir occasionally, and if the water level becomes too low before the sweet potatoes are done, add more water.
4. Incorporate Butter:
   Once the sweet potatoes are tender and the syrup has thickened, stir in 3 tablespoons of melted butter to enhance the flavor and give the dish a rich, glossy finish.
5. Transfer to Baking Pan:
   Pour the sweet potatoes and all the syrup into a 7-by-9-inch or 8-by-8-inch baking pan.
6. Add Marshmallows (Optional):
   For a classic touch, top the sweet potatoes with marshmallows.
7. Bake:
   Bake at 350°F (175°C) for about 30 minutes, or until the marshmallows turn golden brown.