ounces red-skinned sweet potatoes or yams, about 2 large , peeled, cut into
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large fresh egg
3 tablespoons sugar
1 teaspoon pumpkin pie spice
Pinch of salt
1 1/2 cups cornflakes, crushed
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 tablespoons (3/4 stick) unsalted butter, melted.
Preheat your oven to 400°F.
Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Using your electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend. Transfer mixture to 8 x 8 inch baking dish. Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes. Remove from oven.
While the sweet potatoes are baking, prepare the dirt topping: Mix together all the graveyard ingredients in a medium bowl. Spoon topping evenly over the sweet potatoes. Return to oven and bake until golden brown and crisp, about 10 minutes longer.