This is actually a recipe my cousin's husband gets down with with that I've borrowed and tweaked...
It turned out incredible. A few of S's cousins are 100% anti-sweet potato and I 100% converted them to the dark side... muahahahaha
Maple-Syrup Sweet Potatoes with Brown Sugar-Pecan Topping
(serves 8)
Sweet Potatoes:
22 oz. sweet potatoes or yams (~2 large); peeled, cut into 1 inch pieces
6 tablespoons (3/4 stick) unsalted butter at room temperature (or in microwave 10-15 secs)
1 large egg
6 tablespoons sugar
1 teaspoon pumpkin pie spice
Pinch of salt
1/4 to 1/2 cup pure maple syrup
Topping:
1 1/2 cups cornflakes, crushed
1/4 cup (packed) brown sugar
1/2 cup chopped pecans
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup pure maple syrup
Make Sweet Potatoes:
Preheat oven to 400 F.
Cook sweet potatoes in large pot of boiling water until tender, 15 minutes.
Drain; transfer potatoes to large bowl, add butter and maple syrup.
Using electric mixer, beat until smooth.
Ad egg, sugar, spice and salt; beat to blend.
Transfer mixture to 8x8 baking dish (can be made 1 day ahead; cover and chill, bring to room temp before cont'g).
Bake potatoes until beginning to brown around edges, about 25 min.
Meanwhile, Prep Topping:
Mix together all ingredients in medium bowl.
Spoon topping over potatoes.
Bake until golden brown and crisp - about 10 to 15 min longer.
Enjoy!!
