Cornflake, Pecan and Marshmallow Sweet Potato Casserole

I have a feeling this sweet potato casserole was served in many homes this Thanksgiving, thanks to Pinterest. 

I followed all of the directions and didn't make any changes to the recipe.  My family said it was the best sweet potato casserole recipe we've made to date.  I loved that it had the sweet and fluffy marshmallows along with crunch of the pecans and cornflakes.  I know I will be asked to make this one from here on out and have no desire to search for another sweet potato recipe. Enjoy!

Sweet Potato Casserole

Recipe Courtesy of Kraft Foods 

Ingredients:

SWEET POTATO FILLING:

• 2 1/2 pounds sweet potatoes (about 5 medium)
• 2 tablespoons butter, softened
• 1/2 cup firmly packed brown sugar
• 1/2 cup 2% reduced-fat milk
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract

• Vegetable cooking spray
• CORNFLAKE, PECAN, AND MARSHMALLOW TOPPING:
• 1 1/4 cups cornflakes cereal, crushed
• 1/4 cup chopped pecans
• 1 tablespoon brown sugar
• 1 tablespoon melted butter
• 1 1/4 cups miniature marshmallows

Preparation

1. Prepare filling: Preheat oven to 400°. Bake sweet potatoes on a baking sheet 1 hour or until tender. 

Reduce oven temperature to 350°. Let potatoes stand until cool to touch (about 20 minutes); 

peel and mash with a potato masher.

2. Beat mashed sweet potatoes, 2 Tbsp. softened butter, and next 5 ingredients at medium speed with an electric mixer

 until smooth. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.

3. Prepare topping: Stir together crushed cornflakes cereal and next 3 ingredients. 

Sprinkle over sweet potato mixture in diagonal rows 2 inches apart.

4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes.

 Sprinkle miniature marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes