3 pounds of sweet potatoes, peeled and cooked
1/4 cup of butter
1/2 cup of packed brown sugar
1 teaspoon of salt
1/2 teaspoon of grated orange rind
6 marshmallows, halved
4 cups of crushed cornflakes
1/3 cup of melted butter
12 pecan halves
Mash potatoes with butter, sugar, salt and orange rind. Cool, divide in portions. Coat each portion with butter and roll in cornflakes. Bake at 450° F for seven to eight minutes.
Recipe courtesy of Laura’s maternal grandmother, Nana.