For the sweet potatoes:
6 pounds of orange flesh sweet potatoes peeled, cut into 1-inch pieces
5 tablespoons of unsalted butter softened
1/3 cup of maple syrup
1 tablespoon of fresh orange zest grated
1/4 teaspoon of ground nutmeg
1 1/2 teaspoons of salt
3 large of egg whites
For the topping:
2 cups of corn flakes crushed
3 tablespoons of sugar
1/4 teaspoon of ground cinnamon
2 tablespoons of unsalted butter
- Preheat the oven to 400°F.
- Combine the sweet potatoes in a Circulon 3.5-qt. saucepan with enough cold water to cover by 2-inches. Bring to a boil over medium-high heat. Cook until the potatoes are tender, 12-14 minutes; drain and return to the saucepan. Add the softened butter, syrup, zest, nutmeg, salt and pepper; beat with an electric mixer on medium until smooth. Rinse off the beater for the mixer. Place the egg white in a bowl and beat with the mixer on high speed until whites hold stiff peaks. Stir 1/3 of the egg whites into the potato mixture. Gently fold in the remaining egg whites in 2 additions. Transfer to a Circulon 9x13 baking dish.
- For the topping, combine the crushed corn flakes, sugar, cinnamon and butter. Sprinkle the mixture over the sweet potatoes in an even layer.
- Bake until the crust is golden and the potatoes are hot, 33-35 minutes. Let stand 10 minutes before serving.