Wowza! I made this recipe for a potluck, and it disappeared in the blink of an eye

Thanksgiving just wouldn't be Thanksgiving without sweet potatoes! Sweet potatoes, AKA yams, are one of the most popular side dishes on the Thanksgiving table, with dozens of ways to prepare them. Steamed, mashed, or baked, yams taste great no matter how you cook them. Not only are they delicious, but with high levels of fiber, potassium, and vitamins A and C, sweet potatoes are also actually good for you too!

The recipe below is a super kid-friendly version of sweet potato casserole, which will have the whole family coming back for seconds (and thirds?!). The cinnamon and brown sugar gives the sweet potatoes a kick of sweetness, while the toasted marshmallow topping provides a sweet and sticky crunch that will be the highlight of the dish. Your family will remember this side dish long after it's gone!

4 pounds sweet potatoes, peeled and quartered
1 cup unsalted butter
3/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
3 cups mini marshmallows

1. Preheat oven to 400F, and grease a 9-by-13-inch baking pan. Set aside.

2. Fill a large pot with warm water. Put the quartered sweet potatoes in the pot, cover, and bring to a boil on high heat. Be sure to keep the potato chunks about the same size for even cooking!

3. Leave the potatoes to cook in the pot until just slightly underdone, about 15 minutes. Remove from the heat, and drain the potatoes.

4. Put the cooked potatoes in a large mixing bowl, and add the butter, brown sugar, cinnamon, and nutmeg. Mash together until everything is incorporated and the mixture is consistent. Taste and adjust seasoning as necessary.

5. Spread the mashed sweet potato mixture evenly into the greased baking dish. Cover the top generously with baby marshmallows.

6. Place the baking dish in the oven, and cook just until the marshmallows become golden brown and the potatoes are heated all the way through, about 10 minutes.

7. Carefully remove from the oven, allow to cool, and serve directly from the baking dish.

Pro-tip: Want an extra crunch in the dish? Add in some crushed walnuts or pecans to the potato mixture! Sweeten them up by candying them in butter and brown sugar first!

Pro-tip: Cut the sweet potatoes into smaller pieces before you boil them for a slightly faster cook time.