Please consult the OU's guidelines for checking fruits and vegetables.

Whipped Sweet Potatoes with Brown Sugar Topping
Whipped Sweet Potatoes with Brown Sugar Topping Eileen Goltz | Pareve or Dairy
1 hour, 5 minutes 30 minutes
35 minutes
6 servings

  • 1 can (approx 22 oz.) red-skinned sweet potatoes or 3 large fresh
  • 6 Tablespoons (¾ stick) margarine or butter, room temperature
  • 1 large egg
  • 6 Tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt

  • 1½ cups cornflakes crumbs
  • ½ cup (packed) brown sugar
  • ½ cup chopped pecans
  • 6 Tablespoons margarine or butter, melted

  1. Preheat oven to 400°F.
  2. Peel and cut potatoes into one inch cubes. If using raw potatoes, cook for 15 minutes in boiling water before proceeding.
  3. 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 8x8-inch baking dish. (this can be made 1 day ahead - cover and chill. Bring to room temperature before continuing.)
  4. Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.

  5. Combine all topping ingredients together in medium bowl and mix well. Spoon the topping evenly over potatoes.
  6. Bake until golden brown and crisp, about 10 minutes longer.