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Sweet Potato Gratin

Holidaycooking's picture
Ingredients
  Sweet potatoes 3 Pound (About 5 Large)
  Butter/Margarine 1⁄2 Cup (8 tbs), divided
  Packed brown sugar 6 Tablespoon, divided (1/4 Cup Plus 2 Tablespoons)
  Eggs 2
  Orange juice 2⁄3 Cup (10.67 tbs)
  Ground cinnamon 2 Teaspoon, divided
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Old fashioned oats 1⁄4 Cup (4 tbs), uncooked
  Chopped pecans/Walnuts 1⁄3 Cup (5.33 tbs)
Directions

Bake sweet potatoes until tender in preheated 350°F oven 1 hour or, pierce sweet potatoes several times with fork and place on microwavable plate.
Microwave at HIGH (100% power) 16 to 18 minutes, rotating and turning over after 9 minutes.
Let stand 5 minutes.
While sweet potatoes are hot, cut lengthwise into halves.
Scrape hot pulp from skins into large bowl.
Beat 14 cup butter and 2 tablespoons sugar into sweet potatoes with electric mixer at medium speed until butter is melted.
Beat in eggs, orange juice, 1 1/2 teaspoons cinnamon, salt and nutmeg, scraping down side of bowl once.
Beat until smooth.
Pour mixture into 1 1/2-quart baking dish; smooth top.
For topping, combine flour, oats, remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in medium bowl.
Cut in remaining 1/4 cup butter with pastry blender or 2 knives until mixture becomes coarse crumbs.
Stir in pecans.
Sprinkle topping evenly over sweet potatoes.
Preheat oven to 350°F Bake 25 to 30 minutes or until sweet potatoes are heated through.
For a crisper topping, broil 5 inches from heat 2 to 3 minutes or until golden brown.
Garnish, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Vegetable

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