This recipe is from River Road Recipes, published by The Junior League of Baton Rouge, LA. Tis good!! We almost always have it for Thanksgiving. Also, I cut the marshmallows in half because it is almost too sweet for me if you use whole ones both in the middle and on top. I have never frozen this but I see no reason that it could not be frozen, Cindy. Also, you can bake and freeze fruit pies ahead of time.

Sweet Potatoes with Marshmallows

8 medium sized sweet potatoes (I have used canned mashed sweet potatoes with success but you may want to use fresh)
1 cupmilk
1tsp. vanilla
3 Tbsp sugar (I sometimes use 1 Tbl of brown sugar and white sugar for the rest)
1/2 stick butter
1/4 tsp cinnamon (I like a bit more)
Few dashes nutmeg
1 Tbsp orange juice

Bake sweet potatoes in a 350 degree F oven until done. Peel hot potatoes and put through ricer until mashed. (I use my electric mixer). Scald milk and add vanilla, sugar, and butter. To potatoes add cinnamon, nutmeg, and orange juice. Stir. Add milk mixture to potatoes and mix. Layer potatoes, marshmallows, potatoes. Bake at 350 degrees F until very hot...maybe 30 min. Add a top layer of marshmallows and brown. Serves 8 to 10.