Whipped Sweet Potatoes With Brown Sugar-Pecan Topping

From Bon Appetit, October 1997.

• Ready In: 50 mins
• Serves: 4-6

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

Directions

1. Make sweet potatoes:
2. Preheat oven to 400°F.
3. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes.
4. Drain; transfer potatoes to large bowl and add butter.
5. Using electric mixer, beat until smooth.
6. Add egg, sugar, spice and salt; beat to blend.
7. Transfer mixture to 8 x 8-inch baking dish.
8. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.).
9. Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.
10. Meanwhile, prepare topping:
11. Mix together all ingredients in medium bowl.
12. Spoon topping evenly over potatoes.
13. Bake until golden brown and crisp, about 10 minutes longer.