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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 pound(s) sweet potatoes |
1/2 cup(s) butter or margarine |
3 cup(s) sugar |
4 whole(s) large eggs beaten |
1 cup(s) heavy cream or half & half |
1 teaspoon(s) cinnamon or pumpkin pie spice |
1 3/4 cup(s) brown sugar |
1 cup(s) butter or margarine |
3 cup(s) frosted flakes |
1 cup(s) pecans (optional) chopped |
Directions:
1. Preheat oven to 400 degrees F.
2. *Prepare: Peel and boil sweet potatoes until tender; drain. In a bow combine cinnamon/spices and sugar; set aside. In a large mixing bowl combine boiled sweet potatoes, cream, butter, and beaten eggs; whip until fluffy and well mashed. Then add the sugar and spice mixture; whip again until frothy.
3. Pour filling into a well greased 13 x 9 pan/dish and bake at 400 degrees for 50 minutes. Remove from oven and apply topping.
4. **Topping: In a medium saucepan melt butter. Add brown sugar and stir until it starts to melt, then ad frosted flakes and nuts. Stir gently until flakes are totally coated with butter and sugar. Pour over sweet potato filling, spreading evenly. Place pan back into oven for 10 to 20 minutes.
5. Let stand for about 10-15 minutes before serving.
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