Classic Sweet Potato Casserole

  • 4 1/2 pounds sweet potatoes
  • 1 cup granulated sugar
  • 1/2-cup butter, softened
  • 1/4-cup milk
  • 2 large eggs
  • 1-teaspoon vanilla extract
  • 1/4-teaspoon salt
  • 1 1/4 cups cornflakes cereal, crushed
  • 1/4 cup chopped pecans
  • 1-tablespoon brown sugar
  • 1-tablespoon butter, melted
  • 1 1/2 cups miniature marshmallows

 

Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.

 

Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

 

Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.

 

Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

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