Great Thanksgiving Recipe

• Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole

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• SWEET POTATO FILLING:
• 2 1/2 pounds sweet potatoes (about 5 medium)
• 2 tablespoons butter, softened
• 1/2 cup firmly packed brown sugar
• 1/2 cup 2% reduced-fat milk
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• Vegetable cooking spray
• CORNFLAKE, PECAN, AND MARSHMALLOW TOPPING:
• 1 1/4 cups cornflakes cereal, crushed
• 1/4 cup chopped pecans
• 1 tablespoon brown sugar
• 1 tablespoon melted butter
• 1 1/4 cups miniature marshmallows

Preparation

1. 1. Prepare filling: Preheat oven to 400°. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350°. Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.
2. 2. 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.
3. 3. Prepare topping: Stir together crushed cornflakes cereal and next 3 ingredients. Sprinkle over sweet potato mixture in diagonal rows 2 inches apart.
4. 4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle miniature marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.
5. More Irresistible Options
6. Golden Meringue-Topped Sweet Potato Casserole: Omit Cornflake, Pecan, and Marshmallow Topping. Bake Sweet Potato Filling at 350° for 30 minutes. 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. Spread meringue over sweet potato mixture; bake 10 more minutes or until golden. Hands-on Time: 30 min.; Total Time: 2 hr., 40 min.
7. Per serving: Calories 216; Fat 3.8g (sat 2.1g, mono 1.1g, poly 0.2g); Protein 4.8g; Carb 41.3g; Fiber 3.1g; Chol 31mg; Iron 1mg; Sodium 271mg; Calc 66mg
8. 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. 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. Sprinkle mixture over Sweet Potato Filling in baking dish. 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.