Cherried Scalloped Sweet Potatoes

Preheat oven to 350°F. If using fresh sweet potatoes, peel, slice into ¼-inch rounds, and arrange in a 9×13-inch baking dish; if using canned, drain and layer in the dish.

Distribute the drained tart cherries evenly over the sweet potato layer.

In a small saucepan, melt 1 tablespoon butter over medium heat, then stir in the firmly packed brown sugar, granulated sugar, and salt until combined.

Add the water and 4 tablespoons butter to the sugar mixture, stirring until the butter melts completely and the sauce is smooth.

Stir the orange juice into the sugar-butter sauce and mix well.

Pour the sauce evenly over the sweet potatoes and cherries, ensuring the mixture is well distributed.

Bake uncovered at 350°F for 40 minutes, or until the sweet potatoes are tender and the sauce is bubbling around the edges.

Remove the baking dish from the oven and scatter the marshmallows evenly over the top.

Return to the oven and bake for an additional 5 minutes, or until the marshmallows are lightly golden and puffed.

Allow to cool for 2–3 minutes before serving, as the filling and marshmallows will be very hot.