Sweet Potato Casserole

This shot will never win a photo award but this recipe could.  It stole the show on Thanksgiving Day.  I would totally make it again.  We thoroughly enjoyed it.  I wanted to share it with you despite its terrible photo.  We were in a hurry to eat and there was no time for snapping pictures.  Unless I wanted an angry mob.  I highly recommend this creamy and delicious side!

Sweet Potato Casserole

adapted from this recipe at My Recipes/Cooking Light.

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

Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes. I did this ahead of time which made it much easier.

Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased casserole dish or an 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.