Sweet Potato Casserole

Place the sweet potatoes in a large saucepan and cover them with water. Bring the water to a boil, then reduce the heat. Cover the pot and cook until the potatoes are tender when pierced with a knife through the thickest part of the potato. This will take about 15 to 20 minutes. Drain the potatoes. Editor's Tip: Don't rush cooking the potatoes, as undercooked sweet potatoes are hard to mash.

Transfer the sweet potatoes to a large bowl and mash them until they're smooth. Add the milk, brown sugar, butter, egg, cinnamon, vanilla, allspice, salt and nutmeg to the bowl. Beat them together until they're smooth and evenly mixed. Editor's Tip: You can use a potato masher, fork or wooden spoon to mash the sweet potatoes.

Transfer the mixture to a greased shallow 2-1/2-quart baking dish. Bake the casserole, uncovered, at 350°F until it's heated through, about 40 to 45 minutes.

Remove the dish from the oven and arrange the marshmallows across the top of the casserole. Return it to the oven and bake just until marshmallows begin to puff and brown, about 5 to 10 minutes longer. Editor's Tip: Marshmallows go from nicely browned to scorched quite quickly, so keep a close eye here; this isn't the time to wander away from the oven.