Almost-Classic Sweet Potato Casserole

Preheat oven to 350°. Place 3 lb. sweet potatoes (about 3 large), peeled, cut into 1" pieces, in a 13x9" baking dish or on a foil-lined baking sheet. Cover with foil and bake until tender, 50–60 minutes.

Whisk 2 large eggs, room temperature, ¼ cup half-and-half, ¼ cup (packed; 50 g) dark brown sugar, ¼ cup (½ stick) unsalted butter, melted, slightly cooled, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl to combine.

Transfer half of sweet potatoes to a food processor, add half of egg mixture, and process until smooth, about 2 minutes. Transfer purée to a large mixing bowl. Repeat with remaining sweet potatoes and egg mixture. Scrape all of purée into baking dish (no need to clean).

Combine 2 cups cornflakes, 1 tsp. ground cinnamon, remaining ¼ cup (packed; 50 g) dark brown sugar, remaining ¼ cup (½ stick) unsalted butter, melted, slightly cooled, and remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large resealable plastic bag, seal, and shake to coat cereal.

Arrange cornflake mixture and marshmallows over top of purée in alternating diagonal stripes. Bake casserole until marshmallows are golden brown, 25–30 minutes.

Do Ahead: Sweet potatoes can be baked 3 days ahead. Let cool; cover and chill. Editor’s note: Head this way for more of our best recipes for sweet potatoes →