(METRO) – Sweet potatoes are available at grocery stores year-round, but they tend to garner more attention come Thanksgiving. Indeed, a 2024 Economist/YouGov poll found that 39 percent of Thanksgiving celebrants intended to eat sweet potatoes on Turkey Day.

Sweet potatoes pack a powerful and nutritious punch and they’re also able to be prepared in myriad ways. Those who want to make their sweet potatoes a little more sweet this holiday season can try this recipe for “Sweet Potato Marshmallow Gratin” courtesy of Lines+Angles.

Sweet Potato Marshmallow Gratin

Makes 4 servings

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoon vanilla extract

1/2 cup orange juice

5 sweet potatoes, peeled and cut into 1/8-inch-thick slices

2 Russet potatoes, peeled and cut into 1/8-inch-thick slices

11/2 cups mini marshmallows, divided

1 tablespoon brown sugar

Cooking spray

1. Preheat oven to 350 F. Mix cinnamon, nutmeg, vanilla extract, and orange juice in a small bowl. In a large bowl, combine potatoes. Pour orange juice mixture over the potatoes; toss to coat well.

2. Spritz an 8″ x 8″ baking dish with cooking spray. Place potatoes, a handful at a time, in the dish and spread them so that the orange and white slices are evenly distributed. Sprinkle 10 to 12 mini-marshmallows on top of this layer. Repeat process, creating five layers, until you almost reach the top of the baking dish.

3. Cover dish with aluminum foil and seal tightly to hold in moisture; bake for 1 hour.

4. Top with remaining marshmallows and brown sugar.

5. Re-cover with foil and bake 30 more minutes. Let stand at least 15 minutes before serving.