Whipped Sweet Potatoes With Brown Sugar-Pecan Topping

Whipped Sweet Potatoes With Brown Sugar-Pecan Topping
Whipped Sweet Potatoes With Brown Sugar-Pecan Topping

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • FOR SWEET POTATOES:

  • 22

    ounces red-skinned sweet potatoes (yams) peeled, and cut into 1" pieces

  • 6

    tablespoons unsalted butter - (3/4 stick) room temperature

  • 1

    large egg

  • 6

    tablespoons sugar

  • 1

    teaspoon pumpkin pie spice

  • 1

    pinch salt

  • FOR TOPPING:

  • 1 1/2

    cups cornflakes crushed

  • 1/2

    cup brown sugar - (packed)

  • 1/2

    cup chopped pecans

  • 6

    tablespoons unsalted butter - (3/4 stick) melted

Directions

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.

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