Cornflake, Pecan, and Marshmallow Topped Sweet Potato Casserole

Categories: Vegetables- Potatoes

Ingredients

• Sweet Potato Filling:
• 2 1/2 lb. sweet potatoes (about 5 medium)
• 2 Tbsp. butter, softened
• 1/2 cup firmly packed brown sugar
• 1/2 cup 2% reduced-fat milk
• 1 large egg
• 1/2 tsp. salt
• 1/2 tsp. vanilla extract
• Vegetable cooking spray
• Cornflake, Pecan and Marshmallow Topping:
• 1 1/4 cups cornflakes cereal, crusted
• 1/4 cup chopped pecans
• 1 Tbsp. brown sugar
• 1 Tbsp. melted butter
• 1 1/4 cups miniature marshmallows

Directions

1. Prepare filling. Preheat oven to 400 degrees. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350 degrees. Let potatoes stand until cool to touch (about 20 minutes); peel and mash with potato masher.
2. Beat mashed sweet potatoes, 2 Tbsp. softened butter, and next 5 ingredients at medium speed with a an electric mixer until smooth. Spoon mixture into an 11 × 7-inch baking dish coated with cooking spray.
3. Bake at 350 degrees for 30 minutes. Remove from oven, let stand 10 minutes. Sprinkle miniature marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.

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