Sweet Potato Casserole

This recipe is from Southern Living magazine. I also made this for Thanksgiving. I just love sweet potatoes.

4 1/2 pounds sweet potato
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
1 tsp vanilla extract
2 large eggs
1/2 tsp salt
1 1/4 cup corn flakes, crushed
1/4 cup pecans
1 tbsp brown sugar
1 tbsp butter, melted
1 1/2 cup miniature marshmallows

Bake the sweet potatoes at 400 degree's for about 1 hour or until tender. let cool to touch, peel and mash the sweet potatoes.
Beat mashed sweet potatoes, sugar, milk, butter, eggs, vanilla extract and salt with a electric mixer until smooth. Spoon potato mixture into a greased 11x7 baking dish.
Combine corn flakes, pecans and butter in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350 degrees for 30 minutes. Remove from the oven, let stand 10 minutes. Sprinkle alternate rows with marshmallows. Bake additional 10 minutes, Let stand 10 minutes before serving.