Here's a tried and true classic recipe for sweet potato casserole that has been handed down from generation to generation. This recipe can easily be halved if you are not expecting a lot of guests. The recipe says it serves 12, but with all the other side dishes that are served on Thanksgiving, this can easily serve 24 to 30.
Classic Sweet Potato Casserole
5 pounds sweet potatoes (about 6 large), scrubbed
4 large eggs, lightly beaten with a fork
6 Tbsp. unsalted butter, melted plus more for the preparing the pan
4 Tbsp. brown sugar, firmly packed
1 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans
1 bag (16 ounces) mini-marshmallows
Preheat the oven to 400*F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
Turn the oven down to 350*F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth. Fold in the pecans
Butter a 13x9-inch casserole dish. Pour the sweet potato mixture into the pan and sprinkle the top with the marshmallows. Bake for 30 to 40 minutes until a bit puffy and the marshmallows are golden brown. If this starts to get too brown, reduce the temperature of the oven to 325*F. Serve hot. Yield 12 servings