Post by chief_cook2 on Sept 11, 2004 9:41:32 GMT -6
For sweet potatoes
22 ounces red-skinned sweet potatoes (yams; about 2 large), peeled,
cut into 1-inch pieces
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
6 tablespoons sugar
1 teaspoon pumpkin pie spice
Pinch of salt
For topping
1 1/2 cups cornflakes, crushed
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 tablespoons (3/4 stick) unsalted butter, melted
Make sweet potatoes:
Preheat oven to 400°F. 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.
Serves 6.