YIELD Makes 6 to 8 servings
INGREDIENTS
3 pounds sweet potatoes (about 5 large) 1/2 cup (1 stick) butter or margarine, divided 1/4 cup plus 2 tablespoons packed light brown sugar, divided 2 eggs 2/3 cup orange juice 2 teaspoons ground cinnamon, divided 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/3 cup all-purpose flour 1/4 cup uncooked old-fashioned oats 1/3 cup chopped pecans or walnutsPREPARATION:
- Preheat oven to 350°F. Bake sweet potatoes about 1 hour or until tender. Or, pierce sweet potatoes several times with fork and place on microwavable plate. Microwave on HIGH 16 to 18 minutes, rotating and turning potatoes over after 9 minutes. Let stand 5 minutes.
*At this point, Sweet Potato Gratin may be covered and refrigerated up to 1 day. Let stand at room temperature 1 hour before baking.
- Cut hot sweet potatoes lengthwise into halves. Scrape hot pulp from skins into large bowl.
- Beat 1/4 cup butter and 2 tablespoons sugar into sweet potatoes with electric mixer at medium speed until butter is melted. Add eggs, orange juice, 1-1/2 teaspoons cinnamon, salt and nutmeg. Beat until smooth. Pour mixture into 1-1/2-quart baking dish or gratin dish; smooth top.
- For topping, combine flour, oats, remaining 1/4 cup sugar and remaining 1/2 teaspoon cinnamon in medium bowl. Cut in remaining 1/4 cup butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle topping evenly over sweet potatoes.*
- Bake 25 to 30 minutes or until sweet potatoes are heated through. For crisper topping, broil 5 inches from heat 2 to 3 minutes or until golden brown.