Sweet Potato Casserole

We started with this mouthwatering casserole and modified the toppings to satisfy lovers of crunchy pecans and cornflakes as well as marshmallows.

Yield: Makes 6 to 8 servings

Ingredients

• 4 1/2  pounds  sweet potatoes
• 1  cup  sugar
• 1/4  cup  milk
• 1/2  cup  butter, softened
• 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

Preparation

Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.

Beat mashed sweet potatoes, 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 diagonally over casserole in rows 2 inches apart.

Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.