Ingredients for Whipped Sweet Potatoes With Brown Sugar Pecan Topping
- 2 lbs sweet potatoes, peeled and chopped
- Unsalted Butter
- 1 large egg
- 1/4 cup packed light brown sugar
- Pumpkin Pie Spice
- Pinch of salt
- Corn Flakes
- 1/4 cup packed light brown sugar
- 1/2 cup pecans, chopped
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How to Make Whipped Sweet Potatoes With Brown Sugar Pecan Topping
- Preheat oven to 400°F (200°C).
- Peel and chop 2 lbs sweet potatoes into 1-inch pieces.
- Place sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain the sweet potatoes thoroughly.
- Return the sweet potatoes to the pot and mash until mostly smooth (or use a potato ricer for extra smooth results).
- Stir in 1/4 cup (1/2 stick) unsalted butter, 1 large egg, 1/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt.
- Beat with an electric mixer until light and fluffy.
- Transfer the sweet potato mixture to an 8x8 inch baking dish.
- In a medium bowl, combine 1/2 cup pecans (chopped), 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, 2 tablespoons (1/4 stick) unsalted butter, melted, and a pinch of salt.
- Evenly sprinkle the pecan topping over the sweet potatoes.
- Bake for 25-30 minutes, or until the topping is golden brown and the sweet potatoes are lightly puffed and browned around the edges.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
214g
Fat
115g
Carbs
29g
