I have always stayed away from sweet potatoes with marshmellos on them. I decided to give it a try because the corn flakes seemed intriging. It was wonderful. The corn flakes added a kind of nutty crunch. My guest all went home with this recipe.
I made this today for Thanksgiving. IT WAS THE BOMB! I made a few minor adjustments to the recipe. I added cinnamon to the potato mixture, doubled the vanilla and brown sugar, tripled the pecans, and substituted Raisin Bran flakes for the corn flakes. For the final step, I put the marshmallows on first (evenly), sprinkled the pecans mixed with butter and brown sugar next, then topped it with the crushed bran flakes. The topped was super crispy and the potato blend was soft and gooey. We added vanilla ice cream on top and it DISAPPEARED even after the turkey dinner was consumed. Best sweet potato recipe I have ever made.
Not a bad recipe, but the cornflake side of the topping came out soggy. I didn't make the topping ahead of time, I mixed it with the exact amount of butter and pecans right before I put it on the casserole, so I do not think I oversaturated it, so I'm not sure how to fix this problem.
I have made this casserole for many years so of course it has become staple on my holiday dinner table. I have made a few adjustments which might be helpful to some of you. I add a half teaspoon of finely zested orange peel while mixing the sweet potatoes with the other ingredients. Also, if you watch the video, you can see how easily the skins slip off the sweet potatoes after they are baked. There is no peeling involved. A big plus for me with these toppings is that some people do not like marshmallows and some do not like a crunchy topping. Thus, this topping gives everyone a choice.