22 ounces red-skinned sweet potatoes (yams; about 2 large),
peeled, cut into 1-inch pieces
6 Tbsp. (3/4 stick) unsalted butter, room temperature
1 large egg
6 Tbsp. sugar
1 tsp. pumpkin pie spice
Pinch of salt
1 1/2 cups cornflakes, crushed
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 Tbsp. unsalted butter, melted
Preheat oven to 400°F. Peel and cut potatoes into one inch cubes. 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.
Combine all topping ingredients together in medium bowl.
topping evenly over potatoes. Bake until golden brown and crisp,
about 10 minutes longer. serves 6