Old Fashioned Sweet Potato Casserole (Candied Yams)

I know it's past Thanksgiving, but this recipe had to be shared!  It's the best.  Plus, you might want to make these for Christmas, or maybe this week just for kicks.  Or save it for next year.

 I made these with yams rather than sweet potatoes which is completely optional, and it was amazing!  This was a big hit at thanksgiving dinner!  Sorry for my lack of pictures but this was made on Thanksgiving just in the nick of time.  So taking pictures while loading the kids in the car and packing the pies wasn't really happening.  Follow along and I'll show you how to make these amazing, almost pie-like candied yams/ sweet potatoes.

Old Fashioned Sweet Potato Casserole

*Recipe from Taste Of Home
Print Recipe
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

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.

Mash potatoes.

Add the next nine ingredients...

And beat until smooth.

Transfer to a greased shallow 2 1/2 quart baking dish.  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.