Whipped Sweet Potatoes with Brown Sugar-Pecan Topping

Found this online years ago and it has become one of our holiday favorites.

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.

Greg Schuster