Outback Steakhouse Mashed Sweet Potatoes Recipe

Thursday, December 23, 2010

4 medium sweet potatoes
2/3 cup dark brown sugar
6 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice

1 tablespoon butter
6 tablespoons chopped pecans
1/4 cup rolled oats (not instant)
2 tablespoons crumbled corn flakes
2 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon

1. Bake sweet potatoes on a baking sheet for 60 to 70 minutes in a preheated 400 degrees F. oven until soft. When the potatoes are cool enough to handle, slice each one in half and scoop out the good stuff. Toss the skins. Use an electric mixer on high to mash the potatoes in a large bowl until smooth. You should have 4 cups of mashed sweet potatoes. Mix in brown sugar, butter, salt, cinnamon, nutmeg, and allspice.

2. Make topping by melting 1 tablespoon of butter over medium/low heat. Add pecans, oats, and corn flakes (coarsely crumble the corn flakes in a bowl or plastic bag before measuring), and stir often over heat for 5 minutes, or until mixture is hot. Don't let the mixture get brown. Pour this mixture into a medium bowl. Combine brown sugar and cinnamon in a small bowl, and then stir the sugar into the nuts and cereal.

3. When you are ready to serve mashed sweet potatoes, reheat the potatoes in a saucepan or in a microwave oven until hot. Spoon 3/4 cup to 1 cup serving onto a plate and sprinkle with 2 tablespoons of the topping.

Serves 4-6 people (side dish portions)


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