Sweet Potato Gratin

By cosmos2015

My favorite sweet potato recipe from the Fall Baking cookbook.

Ingredients

• 3 lbs sweet potatoes (about 5 large)
• 1/2 cup (1 stick) butter, divided
• 2 Tbsp plus 1/4 cup packed light brown sugar, divided
• 2 eggs
• 2/3 cup orange juice
• 2 tsp ground cinnamon, divided
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/3 cup all-purpose flour
• 1/4 cup old fashioned oats
• 1/3 cup chopped walnuts or pecans

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350 deg F. Bake sweet potatoes 1 hour or until tender. Or pierce sweet potatoes several times with fork and place on microwaveable plate. Microwave on HIGH 16 - 18 min, rotating and turning potatoes halfway through cooking time. Let stand 5 min.

2. Cut hot sweet potatoes lengthwise into halves. Scrape pulp from skins into large bowl.

3. Add 1/4 cup butter and 2 Tbsp brown sugar to sweet potatoes; beat with electric mixer at medium speed until butter is melted and mixture is smooth. Add eggs, orange juice, 1 1/2 tsp cinnamon, salt, and nutmeg. Beat until smooth. Pour into 1 1/2-qt baking dish.

4. Combine flour, oats, remaining 1/4 cup brown sugar, and remaining 1/2 tsp cinnamon in a medium bowl. Cut in remaining 1/4 cup butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in pecans. Sprinkle evenly over sweet potatoes.*

5. Bake 25 to 30 min or until heated through. For crisper topping, broil 5 inches from heat source 2 to 3 min or until golden brown.

* At this point, Sweet Potato Gratin may be covered and refrigerated up to 1 day. Let stand at room temp 1 hour before baking.