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Saturday, November 27

Whipped sweet potatoes with brown sugar-pecan topping

Sweet potatoes (yams), red-skinned, peeled, cut into 1-inch pieces
2 large
(22 ounces)
Butter, unsalted, room temperature
6 tablespoons
6 tablespoons
Pumpkin pie spice
(mix ½ cinnamon, ¼ ginger, ¼ clove)
1 teaspoon
Cornflakes, crushed
1 ½ cups
Brown sugar
½ cup, packed
Pecans, chopped
½ cup
Butter, unsalted, melted
6 tablespoons
  1. Preheat oven to 400°F.
  2. Cook sweet potatoes in a large pot of boiling water until tender; approximately 15 minutes.
  3. Drain and transfer to a large bowl, and add butter.
  4. Using an electric mixer, beat until smooth.
  5. Add egg, sugar, spice, and salt; beat to blend.
  6. Transfer mixture to an 8x8-inch baking (casserole) dish. (Up to here may be prepared a day in advance; cover and chill, and then bring to room temperature before continuing.)
  7. Bake potatoes until they begin to brown around the edges, and start to puff slightly; approximately 25 minutes.
  8. While the potatoes bake, mix all topping ingredients together in a medium-sized bowl.
  9. Spoon topping mixture evenly over the potatoes.
  10. Bake until golden brown and crisp; approximately 10 minutes longer.
Time: 45 minutes • 6 servings

This is a personal favorite for Thanksgiving dinner; it’s like eating dessert with your meal.

Recipe from Epicurious Foods, but they copied it from Bon Appétit, October 1997; and they appeared to have received it from Mary Dodd in Fort Myers, FL, by way of The Cook's Exchange. I've had this recipe as a website printout since 11/18/2001!

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