This makes a lovely Thanksgiving side dish—buttery whipped sweet potatoes with a crunchy corn flake pecan topping. Adapted from


Sweet potatoes

  • 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


  1. Preheat the oven to 400°F.
  2. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes.
  3. Drain; transfer the sweet potatoes to large bowl and add butter.
  4. Using an electric mixer, beat the sweet potatoes until smooth. Add the egg, sugar, spice and salt, and beat to blend.
  5. 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.)
  6. Bake the sweet potatoes until they begin to brown around the edges and become slightly puffed, about 25 minutes.
  7. While the sweet potatoes are baking, prepare the topping:
  8. Mix together all topping ingredients in medium bowl.
  9. 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.