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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Whipped Sweet Potatoes with Brown Sugar-Pecan Topping Recipe

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This recipe for Whipped Sweet Potatoes with Brown Sugar-Pecan Topping, by , is from The Dyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathy Huit

Category:
Category:

Ingredients:  
Ingredients:  
22 oz. red-skinned sweet potatoes, (yams, about 2 large) peeled and cut into 1" chunks
6 tbsp. butter, room temperature
1 lg. egg
6 tbsp. sugar
1 tsp. pumpkin pie spice
pinch salt
1 1/2 c. corn flake crumbs
1/2 c. packed brown sugar
1/2 c. pecans, chopped
6 tbsp. butter, melted

Directions:
Directions:
Preheat oven to 400. Cook sweet potatoes in boiling water, till tender, about 5 minutes. Drain and transfer to a large bowl, add butter. Beat with a mixer until smooth. Add egg, sugar, spices and salt. Beat to blend. Transfer mixture to an 8"x 8" baking dish. Bake until beginning to brown around the edges and slightly puffed, about 25 minutes. Meanwhile, mix the remaining ingredients in a bowl. Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes.

Number Of Servings:
Number Of Servings:
6

 

 

 

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