2 sweet potatoes, peeled and cut into wedges
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter, melted
2 cups mash potatoes
1 (8 ounce) can cream-style corn
1/4 cup brown sugar
1/4 teaspoon salt
1 teaspoon dried basil
2 tablespoons vegetable oil
1 tablespoon lemon juice
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of salted water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain and reserve the liquid. Remove from heat and set aside.
Heat the butter in a saucepan over medium heat. Add sugar and salt and stir until sugar is completely dissolved, about 5 minutes. Add kosher salt, pepper and butter; stir until butter melts. Cut into wedges, stirring constantly, until crisp.
In a mixing bowl, blend mash potatoes and brown sugar. Stir in salt, basil and oil; pour mixture into a 1-quart casserole dish.
Bake uncovered for 45 minutes in the preheated oven. By the time the sweet potatoes are tender, they should be almost set. Remove from oven and sprinkle with lemon juice. Bake for an additional 10 minutes. Remove from oven and sprinkle with brown sugar again. Cool and freeze.