Beth Winder Sweet Potatoes

A couple of years ago, when we lived in NYC, we couldn't get home for Thanksgiving and decided to have a giant FRIEND THANKSGIVING and everyone brought something.  Our awesome friends, the Winders, brought these sweet potatoes!  NOW they are OUR tradition for thanksgiving too... attached to some really great memories!  We love you Winders!

(this is not an actual picture... but I'm going to try to make it cute just like this picture this year!  awesome right?)

3 cups of whipped yams
1 cup sugar
2 eggs
1/4 c. milk
1tsp vanilla

Stir those ingredients together and put in a 9x13 dish. 

Topping:
2 cups Brown Sugar
1/2 c. margarine
1 cup flour
1 cup pecans

Pour the topping over. Then bake at 350 for 20-30 min. When close to serving, top with marshmallows and broil until browned.






Here's the recipe that goes with the pic... REALLY similar but the corn flakes sound good!!

Ingredients

• 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

Preparation

1. Preheat oven to 400°. Bake sweet potatoes at 400° 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°.

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° 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.