Sweet Potato Casserole

🥘 Ingredients

• butter (unsalted) 2 tbsp
• sweet potatoes 4 lbs
• butter ½ cup
• eggs 2
• milk (condensed) 14 oz
• sugar (granulated) ¼ cup
• vanilla (extract) 1 tsp
• salt 1 tsp
• pecans (finely chopped) 1 cup
• cornflakes (lightly crushed) 1 cup
• dark brown sugar ½ cup
• flour (all-purpose) ½ cup
• butter (unsalted) ¼ cup
• marshmallows (mini) 2 cup

1. 1

   Heat oven to 350 degrees.
2. 2

   Grease a 9x13 baking dish with butter (unsalted) and line a baking sheet with aluminum foil .
3. 3

   Poke the sweet potatoes all over with a fork and place on the baking sheet. Bake until soft, about 1 hour; let cool.
4. 4

   When sweet potatoes are cool enough to handle, peel them using a knife , then add the flesh to a stand mixer (or the bowl of a stand mixer fitted with the paddle attachment) and mash with a potato masher or fork.
5. 5

   Add the butter , eggs , milk (condensed) , sugar (granulated) , vanilla (extract) and salt to the bowl. Combine well with a hand mixer or a stand mixer on medium speed. Add the mixture to the prepared baking dish and, using a spatula , smooth out the top.
6. 6

   In a medium bowl , stir together the pecans (finely chopped) , cornflakes (lightly crushed) (if using), dark brown sugar , flour (all-purpose) and melted butter (unsalted) until thoroughly combined. Spoon the topping evenly over the sweet potatoes.
7. 7

   Bake the casserole until slightly browned, about 35 minutes. Remove the casserole from the oven and add the marshmallows (mini) in an even layer. Return to the oven and bake until marshmallows are toasty and melted, about 5 minutes. Let sit for 5 minutes before serving.