LibreRecipes

Whipped Sweet Potatoes with Brown Sugar-Pecan Topping

Rating

Calories

545.0

Protein

4.0

Sodium

129.0

Fat

31.0

22 ounces red-skinned sweet potatoes (yams; about 2 large), peeled, cut into 1-inch pieces

6 tablespoons (3/4 stick) unsalted butter, room temperature

1 large egg

6 tablespoons sugar

1 teaspoon pumpkin pie spice

Pinch of salt

1 1/2 cups cornflakes, crushed

1/2 cup (packed) brown sugar

1/2 cup chopped pecans

6 tablespoons (3/4 stick) unsalted butter, melted

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