Sweet Potato Casserole

Directions

1. Preheat oven to 400°F. Poke holes in the sweet potatoes, then wrap them in foil and place them on a baking sheet. Bake for one hour, until fork-tender. Allow to cool, then peel off the skin.
2. Add cooked sweet potatoes to a mixing bowl and mash with beaters. Add Clebby’s Avocado Oil, eggs, heavy cream, brown sugar, vanilla extract, and salt, and whip until incorporated.
3. Preheat oven to 350°F and grease a 9-inch baking dish.
4. Spread the sweet potato mixture into the prepared baking pan.
5. Add chopped pecans, crushed cornflakes, brown sugar, Clebby’s Avocado Oil, cinnamon, and a pinch of salt to a bowl and mix to combine.
6. Spread the mixture across the top of the sweet potato layer.
7. Bake for 40 minutes. Spread the mini marshmallows across the top and place back in the oven until the marshmallows are toasted and golden brown.