Cornflake, Pecan, And Marshmallow-topped Sweet Potato Casserole

Total Time: 4 hrs 15 mins Preparation Time: 45 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 8
• 2 1/2 lbs sweet potatoes (about 5 medium)
• 2 tablespoons butter, softened
• 1/2 cup firmly packed brown sugar
• 1/2 cup 2% low-fat milk
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• vegetable oil cooking spray
• 1 1/2 cups cornflakes cereal, crushed
• 1/4 cup chopped pecans
• 1 tablespoon brown sugar
• 1 tablespoon melted butter
• 1 1/4 cups miniature marshmallows

Recipe

• 1 prepare filling: preheat oven to 400 degrees.
• 2 bake sweet potatoes on a baking sheet 1 hour or until tender.
• 3 decrease oven temperature to 350 degrees.
• 4 let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.
• 5 beat mashed sweet potatoes, 2 t softened butter, and next 5 ingredients (brown sugar through vanilla) at medium speed with an electric mixer until smooth.
• 6 spoon mixture into an 11 x 7 inch baking dish coated with cooking spray.
• 7 prepare topping: stir together crushed cornflakes, pecans, and 1 t brown sugar and melted butter.
• 8 sprinkle over sweet potato in diagonal rows 2 inches apart.
• 9 bake at 350 degrees for 30 minutes.
• 10 remove from oven, let stand 10 minutes.
• 11 sprinkle mini marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.