"This recipe came from my sister-in-law's side of the family and is a Thanksgiving favorite for all. This can easily be doubled as we do it every year."
2 large sweet potatoes or 2 large
butter, room temp
pumpkin pie spice
1 1/2 cups
corn flakes, crushed
Preheat oven to 4oo degrees.
Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain and then transfer potatoes to a large bowl and add room temperature butter. Using an electric mixer, beat until smooth. Add egg, sugar, spice and beat to blend. Transfer mixture to an 8"x8" baking dish.
Bake potatoes until beginning to brown around edges and slightly puffy, about 25 minutes.
Meanwhile prepare topping. Mix together remaining ingredients in bowl. Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.