Whipped Sweet Potatoes With Brown Sugar Pecan Topping
6 Servings
INGREDIENTS:
Sweet Potatoes:
22 Ounces Red-Skinned Sweet Potatoes
6 Tablespoons Unsalted Butter, Room Temperature
1 Large Egg
6 Tablespoons Sugar
1 Teaspoon Pumpkin Pie Spice
Pinch Salt
Topping:
1-1/2 Cups Cornflakes, Crushed
1/2 Cups Brown Sugar, Packed
1/2 Cup Pecans, Chopped
6 Tablespoons Unsalted Butter, Melted
DIRECTIONS:
Preheat oven to 400 degrees F.
Cook sweet potatoes in large pot of boiling water until tender. Drain and peel. 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 8x8-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.
Meanwhile, prepare topping. Mix together all ingredients in medium bowl. Spoon topping evenly over potatoes and bake until golden brown and crisp, about 10 minutes longer.