Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole

Ingredients

• 0.5 cup brown sugar packed
• 0.5 cup brown sugar packed
• 1 tablespoon brown sugar 
• 1 tablespoon brown sugar 
• 1 tablespoon butter melted
• 2 tablespoons butter softened
• 1.3 cups cornflakes crushed
• 1 large eggs 
• 0.5 cup milk 2% reduced-fat
• 1.3 cups marshmallows miniature
• 0.3 cup pecans chopped
• 0.5 teaspoon salt 
• 2.5 pounds sweet potatoes and into ( 5 medium)
• 0.5 teaspoon vanilla extract 

Equipment

• food processor
• baking sheet
• oven
• baking pan
• hand mixer
• potato masher

Directions

1. Prepare filling: Preheat oven to 40
2. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 35
3. Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.
4. 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.
5. Prepare topping: Stir together crushed cornflakes cereal and next 3 ingredients.
6. Sprinkle over sweet potato mixture in diagonal rows 2 inches apart.
7. Bake at 350 for 30 minutes.
8. Remove from oven; let stand 10 minutes.
9. Sprinkle miniature marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.
10. More Irresistible Options
11. Golden Meringue-Topped Sweet Potato Casserole: Omit Cornflake, Pecan, and Marshmallow Topping.
12. Bake Sweet Potato Filling at 350 for 30 minutes.
13. 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.
14. Spread meringue over sweet potato mixture; bake 10 more minutes or until golden. Hands-on Time: 30 min.; Total Time: 2 hr., 40 min.
15. Per serving: Calories 216; Fat 8g (sat 1g, mono 1g, poly 2g); Protein 8g; Carb 3g; Fiber 1g; Chol 31mg; Iron 1mg; Sodium 271mg; Calc 66mg
16. Pecan-Topped Sweet Potato Casserole: Omit Cornflake, Pecan, and Marshmallow Topping. Pulse 3 Tbsp. all-purpose flour and 1/4 cup firmly packed brown sugar in a food processor until combined.
17. Add 1 Tbsp. cold butter, cut into small pieces, and process 45 seconds or until mixture resembles coarse meal; stir in 1/3 cup finely chopped pecans.
18. Sprinkle mixture over Sweet Potato Filling in baking dish.
19. Bake at 350 for 40 to 45 minutes or until topping is golden brown. Hands-on Time: 20 min.; Total Time: 2 hr., 20 min.
20. Per serving: Calories 267; Fat 8g (sat 4g, mono 5g, poly 4g); Protein 7g; Carb 5g; Fiber 6g; Chol 35mg; Iron 4mg; Sodium 256mg; Calc 75mg