Recipe By : Doris Akers
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Sweet potatoes
3/4 c Butter
14 oz Marshmallow cream (2 jars)
2 lg Eggs
3/4 c Sugar
1 c Milk
1/3 c Butter
1/2 c Light brown sugar -- firmly packed
1 c Cornflakes cereal -- crushed
1/2 c Pecans -- chopped
Cook potatoes in boiling water to cover in a Dutch oven 30 minutes or
until tender; drain and cool slightly. Peel potatoes, and cut into
chunks; set aside. Cook 3/4 cup butter and marshmallow cream in Dutch
oven over low heat, stirring constantly, until mixture is smooth. Beat
potatoes, marshmallow cream mixture, eggs, sugar, and milk at medium
speed with an electric mixer, in batches until smooth, stopping to scrape
down sides. Spoon into a 13x9" baking dish. Melt 1/3 cup butter and
brown sugar in a small saucepan over medium-low heat; stir in cereal
and pecans. Sprinkle over potato mixture. Bake at 350°F for 1 hour.
