Ingredients

Casserole:
2-1/4 to 2-1/2 pounds (about 4 cups) sweet potatoes, cooked, peeled and mashed
1/3 cup butter, melted
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup sugar
Topping:
1/2 cup chopped nuts
1/2 cup flaked coconut
1/2 cup packed brown sugar
3 tablespoons butter, melted

Directions

1. In a large mixing bowl, combine mashed potatoes, butter, eggs, milk, vanilla extract and sugar.
2. Spread into a greased 1-1/2-qt. casserole.
3. For topping, combine all ingredients and sprinkle over potatoes.
4. Bake at 375°F for 25 minutes or until heated through.

Serves 6 to 8.

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Ingredients

4 lbs. sweet potatoes
1⁄2 cup evaporated milk
1⁄2 cup sugar
6 tbsp. unsalted butter, melted
2 tsp. vanilla extract
1⁄2 tsp. kosher salt
1⁄2 tsp. ground allspice
2 eggs, beaten
3⁄4 cup roasted salted cashews
1⁄2 cup light brown sugar
3 tbsp. flour
2 cups mini marshmallows

Directions

1. Heat oven to 400°F. Place sweet potatoes on a parchment paper-lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.
2. Reduce oven temperature to 350°. Peel potatoes; pass them through a food mill into a bowl.
3. Whisk in evaporated milk, sugar, 4 tablespoons of the butter, vanilla extract, salt, allspice, and eggs. Transfer to a 2-quart oval baking dish.
4. In a food processor, pulse together cashews, brown sugar, flour, and remaining 2 tbsp. of butter until coarsely ground.
5. Crumble cashew mixture over half of casserole; top other half with marshmallows.
6. Bake until marshmallows are golden brown, about 30 minutes.

Serves 8 to 10.

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