Whipped Sweet Potatoes with Crumb Topping

Thick and creamy, pumpkin-pie-spiced whipped sweet potatoes with a crunchy cornflake and pecan crumb topping.

Recipe Ingredients:

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 cornflakes, crushed
1/2 cup packed brown sugar
1/2 cup chopped pecans
6 tablespoons butter, melted

Cooking Directions:

1. Preheat oven to 400°F (205°C). Grease a 8x8x2-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.

Makes 6 servings.