*Recipe from Taste Of Home
4 pounds sweet potatoes or yams (about 5 large), peeled and cubed
1 cup milk
1/2 cup packed brown sugar
6 tablespoons butter, softened
1 egg, lightly beaten
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
18 large marshmallows
1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender; drain. Preheat oven to 350 degrees F.
2. Mash potatoes. Add the next nine ingredients and beat until smooth. Transfer to a greased shallow 2 1/2 quart baking dish.
3. Bake, uncovered, at 350 degrees for 40-45 minutes or until heated through. Top with marshmallows and bake an additional 5-10 minutes or until marshmallows begin to puff and brown.
For a crunchy topped sweet potato casserole...
Omit marshmallows and reduce brown sugar in sweet potato mixture to 1/4 cup. Before baking, combine 3/4 cup all-purpose flour, 3/4 cup packed brown sugar, 3/4 cup chopped pecans and 1/2 cup melted butter in a small bowl. Sprinkle over the mashed potato mixture. Bake, uncovered, at 350 degrees for 50-55 minutes or until heated through and topping is browned.