Sweet Potatoes with Brown Sugar Pecan Topping

By mangia_g2

I usually triple this recipe (except for the topping) so it fits in a 13x9 pan.

In place of cornflakes I use Cinnamon Shredded Wheat cereal. You can also use any cereal combination you like. That way it's different each time you make it!

Ingredients

• Filling:
• 2 large yams, peeled and cut into 1" pieces
• 6 TB butter at room temp
• 1 large egg
• 6 TB sugar
• 1 Tsp pumpkin pie spice
• pinch of salt
• Topping:
• 1 1/2 cups crushed cornflakes
• 1/2 cup brown sugar
• 1/2 cup pecans, chopped
• 6 TB butter, melted

Details

Servings 12

Preparation

Step 1

Preheat oven to 400. Cook yams in large pot of boiling water for 15 minutes. Drain. Transfer to a large bowl and add butter. Beat until smooth, or use a potato masher if you want it to be semi-chunky. Add egg, sugar, spice and salt. Blend well.

Transfer to an 8x8 baking dish. Bake until it begins to brown around the edges and gets slightly puffy, about 25 minutes.

Mix all the topping ingredients together. Spoon evenly over the potatoes. Bake an additional 10 minutes.