I saw a Betty Crocker "Sweet Potato Casserole" kit at the store and bought it to see if I like it. Inside are packets of dehydrated sweet potatoes with 'seasonings', a packet of mini marshmallows and a packet of pecan streusel. Additional ingredients required are water, milk, and butter (or margarine). The entire box would make enough for 16 servings, but there were separate packets so you can make 8 servings at a time.

It probably comes out a lot like what you could make from scratch. Most recipes call for canned sweet potatoes, which I think taste kind of nasty. I recommend buying the sweet potatoes (or yams) in the produce section, bake them, then treat like the canned ones. You can leave off the pecan topping and just put marshmallows, and some people stir in a little crushed pineapple. I put the spices in parentheses because they are optional. You can substitute pumpkin pie spice. You could put it in an unbaked pie shell and bake it for dessert.

Sweet Potato Casserole with Pecan Topping
Makes about 12 servings.
3 sweet potatoes
1/4 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk (Carnation evaporated is good)
1 teaspoon vanilla extract
(1 teaspoon ground cinnamon)
(1/4 teaspoon ground clove)
(1/4 teaspoon ground nutmeg)
Topping:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Preheat oven to 325 degrees F (165 degrees C). Cut one end off each potato, wash it, and put on a baking sheet. Bake until completely soft. Slow baking develops the flavor. When done, scoop out the pulp and put in a large bowl. Mix in the sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Here is how I usually fix sweet potatoes. Sometimes I cook more than I need, slice them into small Corning Ware dishes and freeze to cook later. You can tell this is a personal recipe because the amounts and directions aren't all worked out. I think I may have seen this done with Kahlua, but am not sure how it would be; probably okay, can hardly go wrong with booze in your potatoes.

Amaretto Sweet Potatoes
Makes 4 servings or so.

1 - 2 sweet potatoes or yams
Butter
Amaretto

Wash the sweet potatoes and cut off one end so they don't swell up and burst in the oven. Place on a baking sheet (because they leak) and bake at 325 - 350 degrees until soft through, but not mushy. Remove the peeling while still warm and slice the long way. Arrange in a casserole dish and dot with butter. Pour in some Amaretto so it comes halfway up the sides of the slices of potato, don't drown them. You can make ahead and freeze or refrigerate at this point. When ready to cook dinner, cover with a lid or foil and heat through, probably 30 minutes at 350 degrees. If you have two layers of potatoes, take a moment mid-baking to baste the Amaretto in the bottom of the dish over the top layer of potatoes.