Ingredients
5lbssweet potatoes
½cupsalted butter,diced into 1-inch pieces
½cupgranulated sugar
¼cuplight brown sugar,packed
¼tspsalt
3large eggs
⅓cupmilk,anything but skim
2cupscorn flakes,crushed
½cuppecans,chopped
¼cuplight brown sugar,packed
3tbspsalted butter,diced into 1-inch pieces
3cupsminiature marshmallows
Preparation
Preheat the oven to 400 degrees F. Pierce each sweet potato several times with a fork and transfer to a rimmed cookie sheet.
Bake for about 1 hour or until very tender when pierced with a fork.
Melt ½ cup of butter in a medium saucepan over medium heat and allow to brown, swirling pan occasionally.
Remove potatoes from the oven and reduce the oven temperature to 350 degrees F.
Cut each potato in half and scoop out the flesh into a large mixing bowl. Mash the potatoes with a potato masher.
Pour in ½ cup of browned butter, using a rubber spatula to scrape excess butter from the pan, add granulated sugar, ¼ cup of light-brown sugar, and salt then using an electric hand mixer set on low speed, blend together until well combined.
Add in the eggs and mix until well blended, then pour in the milk and mix until well blended.
Pour the mixture into a buttered 13×9-inch baking dish and spread into an even layer.
Brown the remaining 3 tablespoons of butter in a saucepan.
Pour the crushed cornflakes into a mixing bowl, along with chopped pecans and ¼ cup of light brown sugar, and mix to combine. Pour the browned butter over the mixture and toss to evenly coat.
Spread mixture into diagonal rows over mashed sweet potato mixture, leaving about a 1½-inch gap between rows.
Bake in a preheated oven for 30 minutes. Remove from oven and rest 5 minutes, then spread marshmallows between rows of cornflake topping.
Return to oven and bake for about 5 to 10 minutes until marshmallows are melty and lightly golden.
Serve warm, and enjoy!
