This makes a lovely Thanksgiving side dish—buttery whipped sweet potatoes with a crunchy corn flake pecan topping. Adapted from Epicurious.com
- 2 large sweet potatoes, peeled and cut into 1-inch pieces
- 6 Tbl (3/4 stick) unsalted butter at room temperature
- 1 large egg
- 6 Tbl sugar
- 1 tsp pumpkin pie spice
- Pinch of salt
Cornflake pecan topping
- 1 1/2 cups cornflakes, crushed
- 1/2 cup (packed) brown sugar
- 1/2 cup chopped pecans
- 6 Tbl (3/4 stick) unsalted butter, melted
- Preheat the oven to 400°F.
- Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes.
- Drain; transfer the sweet potatoes to large bowl and add butter.
- Using an electric mixer, beat the sweet potatoes until smooth. Add the egg, sugar, spice and salt, and beat to blend.
- Transfer the mixture to an 8 x 8-inch baking dish. (You can prepare the dish to this step 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
- Bake the sweet potatoes until they begin to brown around the edges and become slightly puffed, about 25 minutes.
- While the sweet potatoes are baking, prepare the topping:
- Mix together all topping ingredients in medium bowl.
- Remove the sweet potatoes from the oven and spoon the topping over them evenly. Continue to bake until golden brown and crisp, about 10 minutes longer.