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Whipped Sweet Potatoes with Brown Sugar Topping Recipe | |
American Vegetable | |
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Ingredients:
22 ounces red-skinned sweet potatoes (yams; about 2 large), peeled, cut into 1-inch pieces 6 Tbsp. (3/4 stick) unsalted butter, room temperature 1 large egg 6 Tbsp. sugar 1 tsp. pumpkin pie spice Pinch of salt Topping 1 1/2 cups cornflakes, crushed 1/2 cup (packed) brown sugar 1/2 cup chopped pecans 6 Tbsp. unsalted butter, melted
Directions:
Preheat oven to 400F. Peel and cut potatoes into one inch cubes. 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. Prepare topping: Combine all topping ingredients together in medium bowl. Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer. Serves 6
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