Our standard cookbook also is Fannie Farmer, but the 8th ed., 1946, perhaps the last before they put in lower calorie recipes.
It has the same "de luxe" recipe, which we have used. We never see small sweet potatoes here, all are one pound or more, so six are too many for the rest of the recipe. My wife put a note- add brown sugar- but we don't like marshmallows, so it compensates. We sweeten it up ("hire it up" in Georgia lingo) with the Demerara sugar, cinammon, nutmeg, cloves and ginger. We also like the added chopped pecans.
As you seem to do, that recipe is for Halloween or Thanksgiving or whatever; mostly we just eat sweet potatoes plain (Butter, salt).
We microwave our potatoes on high (sweet or white) since that seems to be just as good as baking and a lot quicker.

The same edition has Sherried sweet potatoes, to which my wife has added the note "Southern style." This does require baking.