Sweet Potato Casserole

If you like yams and other sweet things, then you love a good Sweet Potato Casserole.  This is one of the good ones! 
And it goes well with all kinds of BBQ.  The key is to cook your own potatoes.  Don't use canned sweet potatoes.  The taste is totally different and incredibly delicious.  You will get kudos and hoo-hahs from your guests!  I prefer to bake the potatoes but they can be boiled.  Boiling is easier but the potatoes will have less taste.

Ingredients for 8-10 servings:
Casserole:
4 or 5 sweet potatoes (figure 2-3 servings per potato)
1/2 cup brown sugar
2 tsp vanilla
2 eggs, beaten
1/2 stick unsalted butter
1/2 tsp salt
1 tsp Allspice
1/2 chopped nuts, if desired

Topping (optional):
Regular size marshmallows, cut in half (this beats mini-marshmallows but requires more effort)
Additional chopped nuts

Wash and prick the potatoes with a fork.  Pre-heat oven to 400F.  Put some aluminum foil on the bottom of the stove since the sugars in sweet potatoes will drip and burn.  Bake the potatoes for 45-60 min (or until done). Let them cool a bit before peeling, and then mash lightly if you like them slightly chunky, or mash well for a smoother texture.

Add the other ingredients and mix well.  Place in a casserole and top with one layer of marshmallows.  Make sure there is room at the top for the marshmallows to expand and not drip over the sides.  Sprinkle chopped nuts over the marshmallows.

Bake the casserole at 350F for about 45 minutes, or until the marshmallows are golden brown.  Don't overcook!