Outback Steakhouse Mashed Sweet Potatoes by Todd Wilbur

• 4 medium sweet potatoes
• 23 cup dark brown sugar
• 6 tablespoons butter
• 12 teaspoon salt
• 12 teaspoon ground cinnamon
• 14 teaspoon ground nutmeg
• 14 teaspoon allspice
• 1 tablespoon butter
• 6 tablespoons pecans, chopped
• 14 cup rolled oats (not instant)
• 2 tablespoons corn flakes, crumbled
• 2 tablespoons dark brown sugar
• 12 teaspoon ground cinnamon

1. Bake sweet potatoes on a baking sheet for 60-70 minutes in a preheated 400 degree oven until soft.
2. When cool enough to handle, slice each one in half and scoop out "the good stuff.
3. ".
4. Mash the potatoes using an electric mixer until smooth.
5. Mix in brown sugar, butter, salt, cinnamon, nutmeg and allspice.
6. To make the topping:.
7. Melt the butter.
8. Add pecans, oats and corn flakes and stir over heat for 5 minutes or until the mixture is hot.
9. Don't let this mixture get brown!
10. Pour this mixture into a medium bowl.
11. Combine brown sugar and cinnamon in a small bowl and then stir the sugar into the nuts and cereal.
12. When you are ready to serve, reheat the potatoes in a saucepan or in a microwave until hot.
13. Spoon 3/4 cup to 1 cup serving onto a plate and sprinkle with 2 tablespoons of the topping.

sweet potatoes, brown sugar, butter, salt, ground cinnamon, ground nutmeg, allspice, butter, pecans, rolled oats, corn flakes, brown sugar, ground cinnamon

Taken from www.food.com/recipe/outback-steakhouse-mashed-sweet-potatoes-by-todd-wilbur-315534 (may not work)