1-First, preheat your oven to 350°F (175°C). Peel and chop the 5 pounds of sweet potatoes, then boil themPersonality until tender, which takes about 15-20 minutes.

2-While the potatoes cook, brown the 1/2 cup of butter in a saucepan over medium heat. Stir until it turns golden and smells nutty, about 4-5 minutes, then set it aside.

3-Drain the sweet potatoes and mash them in a bowl. Mix in the browned butter, 1/2 cup granulated sugar, 1/4 cup packed light-brown sugar, 1/4 teaspoon salt, 3 eggs, and 1/3 cup milk until smooth.

4-Pour the mixture into a greased baking dish and spread it evenly. For the topping, combine 2 cups crushed corn flakes, 1/2 cup chopped pecans, and 1/4 cup packed light-brown sugar, then sprinkle over the top along with 3 tablespoons butter pieces and 3 cups miniature marshmallows.

5-Bake for 30-35 minutes until the top is golden and the casserole is set. Let it cool for a few minutes before serving to enjoy that perfect texture.