WHIPPED SWEET POTATOES WITH BROWN SUGAR-PECAN TOPPING

Whipped Sweet Potatoes With Brown Sugar-Pecan Topping image

Provided by Juenessa

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

22 ounces red-skinned sweet potatoes, peeled, cut into 1-inch pieces (yams, about 2 large)
6 tablespoons unsalted butter, room temperature
1 large egg
6 tablespoons sugar
1 teaspoon pumpkin pie spice
1 pinch salt
1 1/2 cups corn flakes, crushed
1/2 cup packed brown sugar
1/2 cup chopped pecans
6 tablespoons unsalted butter, melted

Steps:

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.
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.