Whipped Sweet Potatoes With Brown Sugar-Pecan Topping - cooking recipe

Ingredients

For sweet potatoes
22 ounces red-skinned sweet potatoes, peeled, cut into 1-inch pieces (yams, about 2 large)
6 tablespoons unsalted butter, room temperature
1 large egg
6 tablespoons sugar
1 teaspoon pumpkin pie spice
1 pinch salt
Topping
1 1/2 cups corn flakes, crushed
1/2 cup packed brown sugar
1/2 cup chopped pecans
6 tablespoons unsalted butter, melted

Preparation

Make sweet potatoes:
Preheat oven to 400\u00b0F.
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.