Marshmallow & Cornflake Sweet Potato Casserole

• 1 (40 ounce) can Bruce's Yams Cut Sweet Potatoes in Syrup, drained
• 1/4 cup salted butter, melted
• 2 eggs
• 1 egg yolk
• 1 (8 ounce) can crushed pineapple (optional)
• 1 cup crushed cornflake crumbs
• 2 tablespoons salted butter, melted
• 2 tablespoons brown sugar
• 1 cup mini marshmallows

1. Heat oven to 350 degrees F.
2. Use an electric mixer to whip the sweet potatoes with 1/4 cup butter, eggs, and egg yolk until smooth and creamy. Add in the pineapple if using, then transfer the mixture into a 6-cup casserole dish.
3. Stir together the cornflake crumbs with 2 tablespoons of butter and brown sugar. Alternating in rows, spoon the cornflake crumbs across the top of casserole at a diagonal, followed by a row of marshmallows. Repeat until you have 5 rows of the cornflakes and 4 rows of the marshmallows.
4. Bake for 30 minutes, or until marshmallows have turned golden brown.

potatoes, butter, eggs, egg yolk, pineapple, cornflake crumbs, butter, brown sugar, marshmallows

Taken from www.allrecipes.com/recipe/268707/marshmallow-cornflake-sweet-potato-casserole/ (may not work)