I just love sweet potatoes and they are so healthy for you.

This sweet potato casserole recipe dresses up that gorgeous orange vegetable with one of three different toppings - traditional marshmallow topping, a pecan topping and for those of you who want to try something a bit different, try our crumb topping with parmesan cheese.

Prep time: 20 minutes Cook time: 20 minutes

Ingredients:
2 pounds sweet potatoes
2 ounces butter
1/3 cup cream or milk
1/4 teaspoon ground cinnamon
Salt and pepper to taste

Directions:
Preheat the oven to 350ºF.

Cut the sweet potato into chunks and boil in lightly salted water for about 15 minutes or until the pieces are tender. Drain and return to the saucepan.

Mash potatoes with a potato masher, adding the butter, milk and cinnamon. Season to taste with salt and pepper.

Spoon mashed sweet potatoes into a shallow 1 quart casserole and smooth the top. Add either of the toppings listed below. Bake in preheated oven for 20 minutes.

Serves 6 to 8.

1 loaf sourdough or crusty bread or 2 cups prepared bread crumbs
1/2 cup parmesan cheese
1 teaspoon dried thyme

Remove crusts from the bread and break it into small pieces. Process in the food processor until you have crumbs. Mix in the parmesan cheese and thyme. Spread evenly over the top of the sweet potatoes.

For those who would rather have the traditional recipe for sweet potato marshmallow casserole, top with miniature marshmallows, spread evenly over the top of the casserole. Bake as directed.

6 servings.

2 cups prepared bread crumbs
3 tablespoons butter, softened
1 cup pecan halves or pieces

Prepare bread crumbs as in the recipe above, then mix with the softened butter and pecans. Spread evenly over the top of the sweet potatoes and bake as directed.