- 4 large sweet potatoes
- 3/4 cup butter
- 2 (7-ounce) jars marshmallow cream
- 2 large eggs
- 3/4 cup sugar
- 1 cup milk
- 1/3 cup butter
- 1/2 cup firmly packed light brown sugar
- 1 cup crushed Cornflakes cereal
- 1/2 cup chopped pecans
- Cook potatoes in boiling water until tender; drain and cool slightly. Peel potatoes and cut into chunks; set aside.
- Cook 3/4 cup butter and marshmallow cream in a large saucepan over low heat, stirring constantly until mixture is smooth.
- Beat potato, marshmallow mixture, eggs, 3/4 cup sugar, and milk at medium speed until smooth. Spoon into a lightly greased 13x9-inch pan.
- 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 uncovered at 350 for 1 hour.
