Whipped Sweet Potatoes with Brown Sugar Topping

American Vegetable

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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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Whipped Sweet Potatoes with Brown Sugar Topping