Preheat oven to 350 degrees. 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 9x13 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.
View the recipe instructions at The Gourmet RD
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