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| 2 x ca. 450 g | Fresh Sweet Potatoes; peeled and sliced thick |
| 1 x ca. 450 g | Can Sliced Peaches in Syrup |
| 1 x ca. 450 g | Can Apricots in Syrup |
| 1 Tasse | marshmallows miniature |
| 1/4 Tasse | brown sugar firmly packed |
| 2 Esslöffel | butter |
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Cook the sliced sweet potatoes in lightly salted boiling water for about 15 minutes, until just tender. Drain and set aside.
Drain peaches and apricots, making sure to reserve 1 cup of syrup from each fruit.
In a 3-quart casserole dish, begin with a layer of sweet potato slices, then peaches, then apricots. Sprinkle a few marshmallows between each layer. Repeat layers until all the fruits and vegetables have been placed in the casserole dish.
Blend the brown sugar with the reserved fruit syrups and pour over the layers of sweet potatoes. Top the casserole with the remaining marshmallows and dot the top with butter.
Bake in a pre-heated 325-F degree oven for 20 to 25 minutes, or until the top is golden brown. Serve warm from the oven.
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