Lightened-Up Sweet Potato Casserole

Preheat oven to 350ºF.

In a medium bowl, use a hand mixer to beat brown sugar, butter, eggs, milk, vanilla extract, sweet potatoes and salt, until smooth. Pour mixture into a greased 9×13 casserole dish. Bake 20 minutes.

In a small bowl, mix together corn flakes, pecans, brown sugar and butter. Evenly distribute topping on the sweet potato filling. Bake for another 15–20 minutes, until filling is set and pulling away from the sides. Allow to slightly cool before serving.

Note: If using fresh sweet potatoes, poke 3-4 medium sweet potatoes with a fork. Bake at 400ºF for about 1 hour, until very soft. Remove skins and scoop filling into a measuring cup. If using canned, drain a 40-ounce can of sweet potatoes and scoop into a measuring cup. Both should measure 3 cups.