I suggest that people use the amounts at the baked potato bar (button at the top of the main cook talk page) for toppings, etc, and that they consider offering mashed sweet potatoes for about 1/4 of the potatoes with chopped praline pecans and toasted coconut as part of the toppings. Looks pretty, and is a little different. Take a look at the freezable/holdable mashed potato recipe on big pots.

blogs.theroot.com/blogs/thenest/archive/2008/05/30/book-club-crowd-pleaser-a-mashed-potato-bar.aspx