Thick and creamy, pumpkin-pie-spiced whipped sweet potatoes with a crunchy brown sugar, corn flake and pecan crumb topping.

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 granulated sugar

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

 

Topping:

1 1/2 cups corn flakes, crushed

1/2 cup packed brown sugar

1/2 cup chopped pecans

6 tablespoons butter, melted

1. Preheat oven to 400°F (205°C). Grease a 8 x 8-inch baking dish; set aside.
2. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter.
3. Using electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend.
4. Transfer mixture to prepared baking dish.
5. Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.
6. Prepare Topping: Mix together all ingredients in medium bowl. Spoon topping evenly over potatoes. Return to oven and bake until golden brown and crisp, about 10 minutes longer.

Serves 6.