arrow_right 3 1/2 lbs. sweet potatoes, peeled and cut into chunks
 arrow_right 1 stick butter, softened, divided
 arrow_right 1 Tbs. granulated sugar
 arrow_right 1/2 tsp. grated orange peel
 arrow_right 1/2 tsp. pumpkin-pie spice
 arrow_right 1/4 tsp. salt
 arrow_right 1 cup corn flakes
 arrow_right 1/2 cup firmly packed brown sugar

Place sweet potatoes in a large saucepan; add enough salted water to cover them, and bring to a boil. Cook until tender, about 20 minutes. Drain, reserving 1/2 cup cooking liquid. Transfer to a large bowl. Using a hand mixer, beat in 1/2 stick butter, the granulated sugar, orange peel, pumpkin-pie spice, and salt. Transfer to a baking dish. Cover and refrigerate up to 3 days.
 
 In a small bowl, mix together corn flakes, brown sugar, and pecans. Melt remaining 1/2 stick butter, and stir into corn-flake topping. Cover and refrigerate up to 3 days.
 
 On Thanksgiving Day, remove potatoes and topping from refrigerator and bring to room temperature. Heat oven to 375°F. Heat sweet potatoes in microwave for 20 minutes at 50 percent power to warm. Stir. Sprinkle topping over potatoes and bake in oven for 20 minutes. Makes 12 servings.