Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole

Southern Living

• Ready In: 4 hrs 15 mins
• Serves: 8

Ingredients

• Sweet Potato Filling

• 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

• Topping

• 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

Directions

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.