Whipped Sweet Potatoes with Brown Sugar-Pecan Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
22 ounces red-skinned sweet potatoes (yams; about 2 large), peeled, cut into 1-inch pieces |
6 tablespoons (3/4 stick) unsalted butter, room temperature |
1 large egg |
6 tablespoons sugar |
1 teaspoon pumpkin pie spice |
pinch of salt |
1 1/2 cups cornflakes, crushed |
1/2 cup (packed) brown sugar |
1/2 cup chopped pecans |
6 tablespoons (3/4 stick) unsalted butter, melted |
Directions:
1. Make sweet potatoes: Preheat oven to 400°F. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Using electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend. Transfer mixture to 8 x 8-inch baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.
2. Meanwhile, prepare topping: Mix together all ingredients in medium bowl.
3. Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.
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