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Outback Steakhouse Mashed Sweet Potatoes

By Todd Wilbur


Score: 5.00. Votes: 3
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This special side may not always be on the menu at your local Outback Steakhouse. If it's not, here's a clone recipe to satisfy your craving. The butter, sugar and spices added to the baked and mashed sweet potatoes make this dish great with salmon, chicken, turkey, and pork; and it rocks as a holiday feast side. It's so sweet and rich that it could double as pie filling. And just check out the amazing finishing touch: pecans, corn flakes and oats mixed with butter, brown sugar, and cinnamon for a streusel-like crunchy topping, that you'll want to eat by the spoonful.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 1/2 teaspoon ground cinnamon
  • 4 medium sweet potatoes
  • 2/3 cup dark brown sugar
  • 6 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
Topping
  • 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
  • Do This
    • Restaurant/Brand
      Outback Steakhouse
    • Instructions

      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 the brown sugar, butter, salt, cinnamon, nutmeg, and allspice.

      2. Make the topping by melting 1 tablespoon of butter in a medium sauce pan over medium/low heat. Add the 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 the mixture is hot. Don't let the mixture get brown. Pour this mixture into a medium bowl. Combine the 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 to 6 as a side dish.

Reviews
Average rating:

Score: 5.00. Votes: 3
Rating of votes (3)
5
 
3 customers
4
 
 
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3
 
 
0 customers
2
 
 
0 customers
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ChezGery
Nov 13, 2012, 22:00

This recipe is going on the table this Thanksgiving ! Fantastic side - I prefer in using yams in this recipe, more flavor and rich color.

Kathy in Vegas
Jul 21, 2008, 21:00

SHEEKA BOOM BA!!!! These are awesome! So tasty.......be sure to use real butter and not margarine.....no sub for real butter flavor. I do my Thanksgiving sweet potatoes very similar.

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