3 pounds (about 6 medium sized) red-skinned sweet potatoes (yams)
1/2 cup (packed) golden brown sugar
1/4 cup (1/2 stick) butter, room temperature
1 Tbsp lemon juice
2 teaspoons grated orange peel
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg

1 Position rack in center of oven; preheat to 400°F. Pierce sweet potatoes in several places with fork; place on rimmed baking sheet. Bake until tender when pierced with fork, about 55 minutes. Cool slightly.
2 Cut the sweet potatoes in half. Scoop out pulp into large bowl; discard peel. Add brown sugar, butter, lemon juice, grated orange peel, ground cinnamon, allspice, and nutmeg to sweet potato pulp. Using an electric mixer, beat until mixture is smooth; season with salt and pepper.
Can be made a day ahead.  To ease Thanksgiving day kitchen congestion, I made this early and refrigerated it until the turkey was resting.  Put marshmallows on top and bake at 400° for 20 minutes or until marshmallows are the color you like.

This came from “Simply Recipes”.  Our modification was to add marshmallows before baking.  YUM!