A sweet potato casserole recipe that will satisfy all sweet potato fans. Crunchy cornflakes and stunning chopped pecans give this Thanksgiving side dish wonderful taste and texture. Make this casserole recipe a mainstay of your Thanksgiving Day table. Happy Thanksgiving!

4 1/2  pounds  sweet potatoes

1  cup  granulated sugar

1/2  cup  butter, softened

1/4  cup  milk

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

1. Preheat oven to 400*F°. Bake sweet potatoes at 400*F for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350*F°.

2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.

4. Bake at 350*F° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

Makes 6-8 servings.

Recipe courtesy of Jennifer Reich, Birmingham, Alabama. Photo courtesy of Southern Living Magazine, December 2009 edition. Photo Beth Dreiling Hontzas; Styling Missie Neville Crawford.

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