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mbluestar05
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Preheat oven to 350º F (static).
Boil or microwave sweet potatoes until fork tender. Set aside until cool enough to handle.
Peel and mash, measuring out 3 cups of baked sweet potatoes (supplement with pumpkin puree if needed).
With a wooden spoon or mixer, stir the mashed sweet potatoes, sugar, butter, eggs, vanilla extract, spices and sour cream. Add raisins, if you choose. Mix well, then add the salt and baking soda.
Spread the mixture into an oiled 1 ½ quart baking dish. Bake uncovered for 35 — 45 minutes, until the center is no longer jiggly. Remove from the oven and add your topping of choice, below.
Mix the topping ingredients and sprinkle on top of casserole. Place the casserole back into the oven for approximately 10 more minutes, until lightly browned.
OR: sprinkle enough miniature marshmallows to cover the top of the casserole. Add a sprinkling of chopped pecans, if desired. Put the casserole back into the oven until the marshmallows melt and are lightly browned.