1 can (approx 22 ounces) red-skinned sweet potatoes or 3 large fresh, peeled, cut into 1-inch pieces and cooked for 15 minutes in boiling water
6 tablespoons (3/4 stick) margarine or butter, room temperature
1 large egg
6 tablespoon brown sugar
1 teaspoon pumpkin pie spice
Pinch of salt
1 1/2 cups cornflakes crumbs
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 Tablespoon margarine or butter, melted
Preheat oven to 400. Peel and cut potatoes into one inch cubes. In the bowl of an electric mixer combine the sweet potatoes and butter. Beat until smooth. Add the egg, brown sugar, spice and salt; beat to blend. Transfer the mixture to 8 x 8-inch baking dish. (this can be made 1 day ahead). Cover and chill. Bring to room temperature before continuing.) and prepare the topping. Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.
Combine all topping ingredients together in medium bowl and mix well. Spoon the topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.