Tuesday, November 24, 2009

Whipped Sweet Potatoes With Brown Sugar Topping

The one I will have to make every Thanksgiving until I die, because everyone always asks for it. I've seen a few similar recipes on the web, but this is the one I use. I'm not big on really sweet stuff, so for me, this is dessert! If you have a large family or get-together, double it.

Whipped Sweet Potatoes with Brown Sugar Topping

For the potatoes:
22-24 oz. sweet potatoes, peeled and cut into 1" pieces
3/4 stick (6 Tbsp) unsalted butter, softened
1 large egg
6 Tbsp sugar
1 tsp pumpkin pie spice
Pinch of salt

For the topping:
1 1/2 cups crushed corn flakes
1/2 cup packed brown sugar
1/2 cup chopped pecans
3/4 stick (6 Tbsp) unsalted butter, melted

Make the sweet potatoes:
Place the sweet potatoes in a large pot of water and bring to a boil. Cook until the potatoes are tender, about 15 minutes. Drain, transfer to a large bowl and add the butter. Beat until smooth. Add the egg, sugar, spices and salt and blend. Transfer to an 8 x 8" baking dish (you can cover with foil and chill at this point to make it ahead. To bake, bring to room temperature before going on).
Bake covered with foil for about 25 minutes at 350 degrees (35 minutes if doubling recipe and using a large baking dish).

Prepare topping:
Mix the topping ingredients together. Spoon over the potatoes for the last 10 minutes of baking time without the foil.


  1. Too funny... I have a recipe for a sweet potato casserole that I am not only expected to make it at Thanksgiving but also for several family members birthdays! I.do.not.like.it! Too, too sweet. The recipes are similar only no cornflakes (brown sugar is mixed with flour, butter, and nuts), and I use almonds. My 16 year-old-daughter starting laughing when she read your post!

    Have a nice evening... JMJ

  2. YUM! May I post this with a link back to you on my Best Nest blog?


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