Sweet potatoes (enough for your serving amount)
1/2 can maraschino cherries, including 1/2 the juice
butter (about 1/2 a cube for a 9×13 dish)
In a medium-large pot place sweet potatoes. Cover with water. Bring to a boil and cook until tender. Drain water and let potatoes cool. When cooled enough to handle remove skins. Cut into cubes. Place in pan. Add cherries and juice. Sprinkle with cinnamon. Thinly slice butter and place throughout potatoes. Bake uncovered at 350 for 20-25 minutes. Remove pan from oven, but leave oven on. Top with marshmallows. Place back in oven until mallows are golden brown.