My family had been enjoying these as long as I can remember and probably before I was even around. I have tasted many different types -some with marshmallows, some with a pecan crumble topping, some sliced with brown sugar/butter, etc. Our variety is whipped and then baked with the large marshmallows on top. It is sweet but not too terribly rich. I have not always loved sweet potatoes but can't imagine Thanksgiving or Christmas without them. Even if you have a spoonful, it is the perfect taste to go with your turkey, dressing, cranberries, rolls, etc. ENJOY!
6 sweet potatoes - all about the same size for even cooking
1 stick butter, softened
1/2 cup brown sugar
1/2 cup sugar
1/2 cup milk (can use half/half)
3-4 eggs depending on size of potatoes
little cinnamon - to taste
dash nutmeg-to taste
1 tsp vanilla
Bake sweet potatoes at 350 until you can stick a knife through the potato and it slides right off; If some of your potatoes are larger - make sure all of them are done/soft so not to have lumps in your sweet potatoes; using a mixer - start with potatoes and then add the rest of the ingredients. Pour into a greased baking dish and top with large marshmallows; Bake at 325 until marshmallows are golden on top.
* I have made these ahead of time and frozen - without the marshmallows. Just bring to room temperature before baking. I often just make the day before and refrigerate.