4 1/2 lb. sweet potatoes
1 c. sugar
1/4 c. milk
1/2 c. butter, softened
2 large eggs
1 tsp. vanilla extract
1/4 tsp. salt
1 1/4 c. cornflakes, crushed
1/4 c. chopped pecans
1 tbsp. brown sugar
1 tbsp. butter, melted
1 1/2 c. miniature marshmallows

Bake sweet potatoes at 400°F for about 1 hour or until tender. Let cool to touch, peel and mash sweet potatoes. Beat mashed sweet potatoes, 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. Combine cornflakes and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.

Bake at 350°F 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.

Note: Sweet potatoes can be baked ahead of time (night before), smashed, combined with sugar and next 5 ingredients and refrigerated in baking dish.