Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US For Sweet Potatoes 22 oz 625g Red-skinned sweet potatoes (yams) - peeled, and Cut into 1" pieces 6 tablespoons 90ml Unsalted butter - (3/4 stick) - room temperature 1 tablespoon 15ml Egg (large) 6 tablespoons 90ml Sugar 1 teaspoon 5ml Pumpkin pie spice 1 Salt For Topping 1 1/2 cups 93g / 3 1/3oz Cornflakes - crushed 1/2 cup 80g / 2.8oz Brown sugar - (packed) 1/2 cup 73g / 2.6oz Chopped pecans 6 tablespoons 90ml Unsalted butter - (3/4 stick) - melted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Make Sweet Potatoes: Preheat oven to 400 degrees. 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- by 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. This recipe yields 6 servings.


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