adapted from Epicurious
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
Directions: 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.
-I multiplied this recipe x3 to serve 20.
Of course, sweet potatoes a staple at Thanksgiving but this dish was extra special. Normally, our sweet potatoes are still in big chunks so whipping them with all of that butter really gave them a creamy texture.
The start of the dish, though, was that brown sugar-pecan topping. SO GOOD! The crunchiness of the pecans against the smoothness of the potatoes made for a perfect bite and the melted brown sugar was delicious.
I will definitely be adding this to my holiday favorites!
Hope you enjoy!