Every year that my family gets together and makes Thanksgiving or Christmas dinner, there is always an argument on how sweet potato casserole is made.  It has nothing to do with how the yams are made or what to mix in with the yams.  It all has to do with what goes on top.  Now, it seems to me that southern style or at least what you see at Golden Corral, is strictly marshmallow topping on the casserole.  Most members of my family go with the coconut and walnut mixture on top.  But, I always argue that Grandma Logan made it with both the marshmallows and the coconut mixture on top, which is how I make it.

Ingredients

• 3 cups or 4 medium hot, peeled, and mashed sweet potatoes (or sweet yams)
• 1 cup sugar
• 1/2 tsp salt
• 1/3 stick melted butter
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla extract

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Topping

• 1 cup hard packed brown sugar
• 1 cup chopped nuts
• 1 cup coconut
• 1/3 cup flour (regular)
• 1/3 cup melted butter

Start by cutting the sweet potatoes / yams in half or quarters.  This helps speed up cooking and makes it easier to peel off the skins.  In a large pan, bring the potatoes to a boil for a few minutes, then turn down to simmer for 20 minutes.  The skins should easily come off by using a fork.  Put meat of potatoes in to a big bowl.  I used our Oxo 5 quart stainless steel mixing bowl.  Mash up the potatoes.  Add ingredients to potatoes and mix well.  Pour potato mixture into a greased baking dish.  The more shallow and larger the dish, the more room for topping.

Mix together the dry ingredients of the topping and then add the butter to finish the mixing.  Cover the potato mixture with topping.  Put in oven pre-heated to 350 degrees and cook for 20 minutes.  Remove from oven and layer with marshmallows and cook for an additional 5 minutes.

Tip : If you use a large pan, you might have to double the topping mixture