Whipped Sweet Potatoes

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INGREDIENTS

For sweet potatoes

  • 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

For topping

  • 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

 

PREPARATION INSTRUCTIONS

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.

*Bon Appétit, October 1997

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