I'm sure everyone west of the Mississippi has a sweet potato casserole recipe, but this one is my favorite. It comes from my mother's family in Baton Rouge. This is the original recipe below, with my comments added in blue.
8 med. sweet potatoes
1 stick butter (I use the Earth Balance buttery sticks)
1/2 cup brown sugar
1/2 cup granulated sugar (I use evaporated cane juice)
2 eggs (E-n-rge egg replacer works well too)
1 tsp Vanilla
1/2 to 1 cup pecans ( 1 cup is too much for me), pre-roasted for 3-5 min.
Peel and boil sweet potatoes until soft. Use a mixer to blend cooked sweet potatoes, butter and sugars. Add 2 eggs and mix well. Add Vanilla and mix. Add pecans.
Spoon into buttered casserole dish. (It can be frozen at this point). (This is classic my mom and aunt--giving directions for freezing. I guess this is why they never seemed stressed at the holidays!)
The day of the event, bake thawed casserole for 30 min on 350 degrees. Prior to serving put large marshmallows on top and bake until soft and browned on 400 degrees.