Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole

By sperky

This is Great

Ingredients

• CORNFLAKE, PECAN, AND MARSHMALLOW TOPPING:
• 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
• 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

Details

Servings 8
Preparation time 20mins
Cooking time 22mins

Preparation

Step 1

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. More Irresistible Options Golden Meringue-Topped Sweet Potato Casserole: Omit Cornflake, Pecan, and Marshmallow Topping. Bake Sweet Potato Filling at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Beat 4 egg whites at high speed with an electric mixer until foamy. Gradually add 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over sweet potato mixture; bake 10 more minutes or until golden. Hands-on Time: 30 min.; Total Time: 2 hr., 40 min.