Cornflake, Pecan, And Marshmallow-Topped Sweet Potato Casserole - cooking recipe

Ingredients

Sweet Potato Filling
2 1/2 lbs sweet potatoes (about 5 medium)
2 tablespoons butter, softened
1/2 cup firmly packed brown sugar
1/2 cup 2% low-fat milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
vegetable oil cooking spray
Topping
1 1/2 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon melted butter
1 1/4 cups miniature marshmallows

Preparation

Prepare filling: preheat oven to 400 degrees.
Bake sweet potatoes on a baking sheet 1 hour or until tender.
Decrease oven temperature to 350 degrees.
Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.
Beat mashed sweet potatoes, 2 T softened butter, and next 5 ingredients (brown sugar through vanilla) at medium speed with an electric mixer until smooth.
Spoon mixture into an 11 x 7 inch baking dish coated with cooking spray.
Prepare topping: stir together crushed cornflakes, pecans, and 1 T brown sugar and melted butter.
Sprinkle over sweet potato in diagonal rows 2 inches apart.
Bake at 350 degrees for 30 minutes.
Remove from oven, let stand 10 minutes.
Sprinkle mini marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.