My family and I never liked the typical yams that were made for Thanksgiving, gooey sweet stuff. I took this recipe from a morning news show about 20 years ago and slightly modified it.
Set oven to 450 degrees. Rinse off potatoes, pierce with fork a few times, and place in the oven centered on the middle rack for 30 to 45 minutes, or until soft if you squeeze with your hand in an oven mitt. Take out and allow to cool.
Prepare a 9 x 12 baking dish (or a throwaway aluminum pan is nice—less clean up) with spray-on oil. Lower oven temperature to 375 degrees.
After potatoes are cool, peel and place in a large mixing bowl. Add butter, sour cream, 3/4 of the cheese and brown sugar, if desired (I don’t usually add this). Season with salt and pepper to taste. Mix until mostly smooth. Pour into the pan, spread out and top with the remaining cheese. If there isn’t enough, then shred some more until there is.
Bake at 375F for about 30 to 45 minutes or until bubbly. If you want—and I do—place under the broiler for the last 3 minutes for a crispy cheese topping.
This can be made ahead 24 hours and kept in the fridge. It may take a few more minutes to warm.
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These were easy and amazing!! I made them the night before Thanksgiving and then pulled them out of the fridge a few hours before popping them in the oven. They turned out amazing! I will never make my sweet potatoes any other way! Thanks for the great recipe 
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Napajo on 11.19.2012
Sounds wonderful I am going to make it for this Thaksgiving 2012,,,,
camper on 1.18.2011
We made these for Thanksgiving and everyone loved them and asked to have them next year. I’ve shared the recipe with several friends who like me, aren’t interested in adding marshmallows but just love the flavor of sweet potatoes. Great addition to our meal!