Recipe(tried): Very Best Sweet Potatoes Ever! - Whipped Sweet Potatoes with Brown Sugar-Pecan Topping

Whipped Sweet Potatoes with Brown Sugar-Pecan Topping
This is a sure fire pleaser. Even non-sweet potato lovers gobble this one up.
Serves 6 easily.

FOR SWEET POTATOES:
22 ounces red skinned sweet potatoes (yams), peeled and cut into 1 inch pieces
6 tbsp unsalted butter at room temperature
1 large egg
6 tbsp sugar
1 tsp pumpkin pie spice
pinch of salt

FOR TOPPING:
1 1/2 cups cornflakes, crushed (i don't used the packaged crumbs because they are too fine)
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 tbsp unsalted butter, melted

Preheat oven to 400F. Cook potatoes in large pot of boiling water until tender, about 15 minutes. Drain and transfer to a large bowl and add butter. Using electric mixer beat until smooth. Add egg, sugar, spice, and salt. Beat to blend. Transfer mixture to 8x8-inch baking dish (make ahead to this point- cover and chill-let come to room temp to continue)

Bake potatoes until beginning to brown around edges and slightly puffed (25+/- minutes)
Meanwhile, mix together all topping ingredients in bowl.
Spoon topping evenly over potatoes. Bake until golden brown-about 10 more minutes.

ENJOY!