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From toronto storygirl
Whipped Sweet Potatoes with Crumb Topping
2 pounds red-skinned sweet potatoes, peeled, cut into 1-inch pieces
6 tablespoons butter, softened
1 large egg
6 tablespoons sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Topping (recipe follows)
Preheat oven to 400*F Grease a 8 x 8-inch baking dish; set aside.
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 prepared baking dish.
Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.
Prepare Topping:
1 1/2 cups corn flakes, crushed
1/2 cup packed brown sugar
1/2 cup chopped pecans
6 tablespoons butter, melted
Mix together all ingredients in medium bowl. Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.
Serves 6.
Enjoy!!
Whipped Sweet Potatoes with Crumb Topping
2 pounds red-skinned sweet potatoes, peeled, cut into 1-inch pieces
6 tablespoons butter, softened
1 large egg
6 tablespoons sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Topping (recipe follows)
Preheat oven to 400*F Grease a 8 x 8-inch baking dish; set aside.
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 prepared baking dish.
Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.
Prepare Topping:
1 1/2 cups corn flakes, crushed
1/2 cup packed brown sugar
1/2 cup chopped pecans
6 tablespoons butter, melted
Mix together all ingredients in medium bowl. Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.
Serves 6.
Enjoy!!