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Outback Steakhouse Mashed Sweet Potatoes
Outback Steakhouse Mashed Sweet Potatoes
By Todd Wilbur

Recipe Type: Side Dish
Calories: 650
Cook Time: 1 hour 15 minutes
Recipe Rating: 5.0 (3 reviews)
This special side may not always be available at your local Outback Steakhouse, so just in case it gets yanked, 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 totally rocks as a holiday feast side. The original version is 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. You'll be tempted to eat this topping by itself with a spoon!

Source: "Top Secret Restaurant Recipes 3" by Todd Wilbur.

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 to 6 as a side dish.

Heading for the table !
Submitted on: 11/14/12
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  
Submitted on: 07/22/08
SHEEKA BOOM BA!!!! These are awesome! So sure to use real butter and not sub for real butter flavor. I do my Thanksgiving sweet potatoes very similar.
Just like the real thing!  
Submitted on: 07/21/08
I loved these sweet potatoes!!! Soooo yummmeee!!!! Tasted a lot like pumpkin pie and the topping really made it that much more yummier! Will definitely make again!