Browned Butter Sweet Potato Casserole

Ingredients

• 5 lbs sweet potatoes
• 1/2 cup salted butter, diced into 1-inch pieces
• 1/2 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup milk, anything but skim
• 2 cups crushed corn flakes
• 1/2 cup chopped pecans
• 3 Tbsp salted butter, diced into 1-inch pieces
• 3 cups miniature marshmallows

Directions

1. Heat the oven to 400 degrees. Use a fork to poke several holes in each sweet potato, then place them on a rimmed cookie sheet. Roast for about 1 hour, until a fork slips through the potatoes very easily.
2. While the potatoes roast, in a medium saucepan, melt 1/2 cup butter over medium heat. Cook until the butter browns, swirling the pan now and then.
3. Take the potatoes out of the oven and lower the oven temperature to 350. Slice each potato in half, spoon the flesh into a large mixing bowl, and mash it with a potato masher.
4. Add the 1/2 cup browned butter, scraping the saucepan well with a rubber spatula, then add the granulated sugar, 1/4 cup light-brown sugar, and salt. Beat on low with an electric hand mixer until the mixture is well combined.
5. Mix in the eggs until fully blended, then add the milk and mix again until fully blended. Butter a 13 x 9 baking dish, add the sweet potato mixture, and smooth it into an even layer.
6. In a saucepan, brown the remaining 3 Tbsp butter. Put the crushed cornflakes, chopped pecans, and 1/4 cup light-brown sugar in a mixing bowl, and stir them together. Pour the browned butter over the mixture and toss until evenly coated.
7. Arrange the topping over the sweet potatoes in diagonal rows, leaving about a 1 1/2-inch space between rows. Bake at 350 degrees for 30 minutes; if the top is getting too dark near the end, tent the dish with foil if needed.
8. Take the casserole from the oven and let it sit for 5 minutes. Fill the spaces between the cornflake rows with marshmallows, then return the dish to the oven. Bake until the marshmallows are melted and, if you like, lightly golden, about 5 – 10 minutes. Serve warm.