Whipped Sweet Potatoes With Brown Sugar-Pecan Topping |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Bon Appetit, October 1997. Ingredients:
22 ounces red-skinned sweet potatoes, peeled, cut into 1-inch pieces (yams, about 2 large) |
6 tablespoons unsalted butter, room temperature |
1 large egg |
6 tablespoons sugar |
1 teaspoon pumpkin pie spice |
1 pinch salt |
1 1/2 cups corn flakes, crushed |
1/2 cup packed brown sugar |
1/2 cup chopped pecans |
6 tablespoons unsalted butter, melted |
Directions:
1. Make sweet potatoes:.
2. Preheat oven to 400°F.
3. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes.
4. Drain; transfer potatoes to large bowl and add butter.
5. Using electric mixer, beat until smooth.
6. Add egg, sugar, spice and salt; beat to blend.
7. Transfer mixture to 8 x 8-inch baking dish.
8. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.).
9. Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.
10. Meanwhile, prepare topping:.
11. Mix together all ingredients in medium bowl.
12. Spoon topping evenly over potatoes.
13. Bake until golden brown and crisp, about 10 minutes longer.
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