Boiling version

1. Prep the sweet potatoes: Peel and chop them into evenly sized chunks.
2. Boil: Place the chunks in a pot of water. Add a pinch of salt. Bring the water to a gentle boil. Cook until fork-tender, about 15–20 minutes. Drain thoroughly.
3. Mash: Use a potato masher or large fork to mash the sweet potatoes. Leave some small lumps if you like texture.
4. Combine wet ingredients: In a separate bowl, whisk together milk, melted butter, brown sugar, salt, cinnamon, nutmeg, pepper, and vanilla. Stir until everything is well-blended.
5. Mix: Add the mashed sweet potatoes to the wet ingredient bowl. Mix until fully combined. If using eggs, beat them in at this stage.
6. Adjust seasoning: Taste the mixture. Consequently, add more sugar or salt if desired.
7. Assemble: Transfer the mixture into a greased casserole dish. Top with chopped pecans, walnuts, or marshmallows if you prefer.
8. Bake: Place the dish in a preheated oven at 350°F. Bake for about 25–30 minutes until the top is golden brown and bubbling.

Baking version

1. Prep the sweet potatoes: Rinse and scrub them thoroughly. You can peel them after baking if you prefer.
2. Bake: Poke a few holes in the sweet potatoes with a fork. Place them on a baking sheet lined with foil. Bake at 400°F for 45–60 minutes, until soft.
3. Cool and peel: Remove the sweet potatoes from the oven and let them cool slightly. Peel away the skins.
4. Mash: Mash the baked sweet potatoes in a bowl. The flesh should be fluffy.
5. Combine wet ingredients: In a separate bowl, whisk together milk, melted butter, brown sugar, salt, cinnamon, nutmeg, pepper, and vanilla. Stir well.
6. Mix: Fold the mashed sweet potatoes into the wet mixture. Then add eggs if you want a lighter texture.
7. Assemble: Pour the mixture into a greased casserole dish. Optionally, top with your preferred garnish.
8. Final bake: Slide the dish into a 350°F oven. Bake for 20–25 minutes until the top is lightly browned.