Karen Sacks’ Sweet Potatoes with Brown Sugar Topping and Are You a Celebrity Home Chef?

Hi everyone and happy new year! Today is the first in a series of posts about celebrity home chefs and their recipes. Ladies just like you and me who make a dish or two that rocks their family’s and friends’ worlds.

Do you need to spend every waking second in the kitchen? No! Can you be a celebrity home chef if you order pizza every week? Yes! Do you need to have created the recipe to be a celebrity home chef? No! You just need to be able to take the time and spend the energy learning how to make something special.

Today we have Karen Sacks and her incredible Sweet Potato Dish she got from Epicurious.com. It is requested at all her Thanksgivings and deservedly so.

If you are a celebrity home chef, post your recipe in the comments and you just may end up being the next post!

Enjoy this incredible recipe!

Sweet Potatoes with Brown Sugar Topping

For sweet potatoes
22 ounces red-skinned sweet potatoes (yams; about 2 large), peeled, cut into 1-inch pieces
6 tablespoons (3/4 stick) unsalted butter, room temperature (I used 4)
1 large egg
6 tablespoons sugar ( I used 4 )
1 teaspoon pumpkin pie spice
Pinch of salt

For topping
1 1/2 cups cornflakes, crushed (I used Kix
1/2 cup (packed) brown sugar
1/2 cup chopped pecans (I used no nuts)
6 tablespoons (3/4 stick) unsalted butter, melted (I used 4 TBS)

Make sweet potatoes:
Preheat 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 electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend. Transfer mixture to 8 x 8-inch baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.

Meanwhile, prepare topping:
Mix together all ingredients in medium bowl.

Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.

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3 Responses

  1. Oh Dip! I just made roasted butternut squash with brown sugar – the first time in my life- last night. Carmelized the shit out of it but used a touch too much olive oil. The real star was my beef stroganoff which ROCKED.

  2. Totally off topic: On a recent visit to the southeast, I discovered a huge trend there are vintage aprons. Is that what you are wearing in your pic? I think it would be fun to read a post about this trend. Has it made its way to the Norheast? Other parts of the country? What does it say about us and our kitchen attitudes?

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