Cinnamon, allspice, star anise, and vanilla make all the difference in Sweet Potatoes with Toasted Marshmallows from Coatright's Restaurant in Willow Springs, Illinois.
In a covered saucepan, cook potatoes in enough boiling water to cover for 12 to 15 minutes or until just tender; drain and mash. Add brown sugar, cream, butter, cinnamon, allspice, anise seeds, pepper, and vanilla bean or vanilla; stir gently to combine. Transfer to a 1-1/2-quart casserole.
Bake, covered, in a 375 degree F oven for about 15 minutes or until heated through. Remove from oven; discard vanilla bean, if using. Stir gently. Top with marshmallows. Return to oven. Bake 10 minutes more or until the marshmallows are golden. Makes 8 servings.