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Whipped Sweet Potatoes with Brown Sugar & Pecan Topping

This is a wonderful dish for the holidays. It’s very light, the kids love it and so will you! It’s incredibly delicious and really easy to make.

Sweet Potatoes:
22 Ounces Red-Skinned Potatoes
6 Tbls Unsalted Butter (at room temperature)
1 Egg (large)
6 Tbls Sugar
1 tsp Pumpkin Pie Spice
Pinch of Salt

1 1/2 Cups Cornflakes (crushed)
1/2 Cup Packed Brown Sugar
1/2 Cup Chopped Pecans
6 Tbls Unsalted Butter, Metled

Sweet Potato Directions:
Preheat oven to 400 degrees. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain and transfer potatoes to a large bowl and add butter. Using an electric mixer, beat until smooth. Add egg, sugar, spice and salt. Beat to blend. Transfer the mixture to an 8×8 inch baking dish. (This can be made up to a day ahead. Cover and chill. Bring back to room temperature before continuing if refrigerated.) Bake potatoes until beginning to brown around the edges and slightly puffed, about 25 minutes.

Prepare Topping:
Mix together all the ingredients in a medium bowl. Spoon the topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.

Serves 6

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