Whipped Sweet Potatoes With Brown Sugar-Pecan Topping

Recipe Ingredients

		For Sweet Potatoes
22 oz	625g	Red-skinned sweet potatoes (yams) - peeled, and
		Cut into 1" pieces
6 tablespoons	90ml	Unsalted butter - (3/4 stick) - room temperature
1 tablespoon	15ml	Egg (large)
6 tablespoons	90ml	Sugar
1 teaspoon	5ml	Pumpkin pie spice
1		Salt
		For Topping
1 1/2 cups	93g / 3.3oz	Cornflakes - crushed
1/2 cup	80g / 2.8oz	Brown sugar - (packed)
1/2 cup	73g / 2.6oz	Chopped pecans
6 tablespoons	90ml	Unsalted butter - (3/4 stick) - melted

Recipe Instructions

Make Sweet Potatoes: Preheat oven to 400 degrees. 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- by 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.

Meanwhile, prepare Topping: Mix together all ingredients in medium bowl. Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.

This recipe yields 6 servings.

Source:
Bon Appetit, October 1997

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