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22 ounces red-skinned sweet potatoes (yams; about 2 large),
peeled, cut into 1-inch pieces
6 Tbsp. (3/4 stick) unsalted butter, room temperature
1 large egg
6 Tbsp. sugar
1 tsp. pumpkin pie spice
Pinch of salt
Topping
1 1/2 cups cornflakes, crushed
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 Tbsp. unsalted butter, melted
Preheat oven to 400°F. Peel and cut potatoes into one inch cubes. 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.
Prepare topping:
Combine all topping ingredients together in medium bowl.
Spoon
topping evenly over potatoes. Bake until golden brown and crisp,
about 10 minutes longer. serves 6
