I first tried this at our 2023 Thanksgiving meal and it was an instant hit. Some recipes call for roasting the potatoes first but I find that boiling them does not interfere with their flavor and it’s a whole lot easier for me.  The corn flakes cereal topping comes out both crunchy and gooey and is a perfect new twist on what seems like an ancient favorite. Ingredients: 3 pounds (more or less, about 3 large spuds) sweet potatoes For emulsifying the potatoes in a blender: 2 large eggs ¼ cup half and half ¼ cup (50 grams) packed brown sugar ¼ cup melted butter 1 teaspoon non-iodized salt (some recipes call for Diamond Crystal salt, which weighs much less per teaspoon) For the corn flakes topping: 2 cups corn flakes cereal 1 teaspoon cinnamon ¼ cup (50 grams) packed brown sugar ½ teaspoon non-iodized salt ¼ cup melted butter Other topping: 5 ounces mini marshmallows Method: Peel and cube the potatoes in uniform 1 inch chunks and boil in water until well softened. Whisk the egg mixture in a medium sized bowl and set aside. Working in two batches or more, add up to half the potatoes and half or so of the egg mixture to a blender and pulse to purée. It will take some experimenting to see how your blender fares here.  You may have to add a little water/butter to get the job done, depending on the moisture content of the potatoes.  You could have boiled the potatoes a couple of days ahead of time which may affect their moisture content. Pour all the resulting purée into a 13” x 9” baking dish ( I use my Pyrex). Take all of the corn flakes topping ingredients and shake them in a plastic food storage bag until well coated. Arrange the coated corn flakes and mini marshmallows in alternate diagonal stripes of 1” width on top of the purée. Bake uncovered in a 350 degree oven until the marshmallows brown a bit. Adapted from Bon Appetit magazine, 2023.