Sweet Potato Casserole

3 - 29 oz. Cans of Yams
¾ C Butter Softened (1 ½ Sticks)
3 Eggs
1 C Brown Sugar (Packed)
1 C Heavy Whipping Cream
1 ½ t Cinnamon
½ t Nutmeg
½ t Salt
¾ t Pepper
2 t Vanilla
Small Marshmallows

Pour entire contents of sweet potato cans into a large stockpot and heat to a light simmer. Once you reach a simmer drain the liquid and pour into mixing bowl. This is meant only to warm the potatoes so they beat better. Beat until whipped, will be lumpy. Take the fibers off beaters. Add butter and whip until smooth, followed by the eggs. Add brown sugar and mix, and then mix in all other seasonings. Add whipping cream and mix until smooth. Pour into 13x9 casserole dish. Bake for 25 minutes at 350 degrees or until casserole sets. Once done pull out and sprinkle marshmallows evenly over the casserole, I don’t like to completely cover it. Once the marshmallows start to melt a little turn the oven to broil and watch it until the marshmallows start to turn golden brown. This should only take a minute or two.