Sides

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Makes 10 servings

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Makes 10 servings

This easy-to-make casserole can be prepared a day ahead to make holiday entertaining easier.

Nutritional information per serving: Calories 253 (41% from fat)
carb. 31g
pro. 4g
fat 12g
sat. fat 5g
chol. 61mg
sod. 202mg
calc. 26mg
fiber 4g

Ingredients

cooking spray11⁄2 pounds sweet potatoes or yams, peeled, cut into 1-inch pieces6tablespoons (3⁄4 stick) unsalted butter, room temperature2large eggs1⁄4 cup firmly packed brown sugar1⁄2 teaspoon cinnamon1⁄2 teaspoon ground ginger1⁄2 teaspoon kosher salt 1⁄4 teaspoon freshly ground black pepper11⁄2 cups cornflakes, crushed1⁄2 cup (packed) brown sugar1⁄2 cup chopped pecans6 tablespoons (3⁄4 stick) unsalted butter, melted

Preparation

If baking immediately after preparing, preheat oven to 400°F. Lightly coat an 8-cup baking dish with cooking spray. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Mix on Speed 1 for one minute, then increase to Speed 2 and beat until smooth. Add eggs, brown sugar, spices, salt and pepper; beat on Speed 1 to blend, about 30 seconds. Transfer mixture to the prepared baking dish. (Can be made 1 day ahead. Cover and refrigerate.) Bake potatoes in the preheated oven until they are slightly puffed and beginning to brown around the edges, about 25 to 30 minutes. While potatoes bake, prepare the topping by mixing the remaining ingredients in a bowl. Sprinkle the topping evenly over the potatoes and bake about 10 minutes longer, until golden brown and crispy.