Sweet Potato Gratin
3 lbs. sweet potatoes (about 4-5 large)
1/2 cup butter, divided
1/4 cup plus 2 Tbsp packed light brown sugar, divided
2/3 cup orange juice
2 teaspoons ground cinnamon, divided
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup flour
1/4 cup uncooked old-fashioned oats
1/3 cup chopped pecans or walnuts
Pierce and bake potatoes in a 350° F. for 1 hour or till soft.
Cut lengthwise and scrape out pulp; discard skins to the pulp, add 1/4 cup butter and 2 Tbsp sugar and beat with electric mixer till butter is melted.
Beat in eggs, orange juice, 1-1/2 tsp cinnamon, salt and nutmeg until smooth. Pour into a 1-1/2 qt baking dish.
For topping, mix flour, oats, remaining sugar and remaining cinnamon. Cut in remaining butter with a pastry blender or 2 knives until it becomes like coarse crumbs. Stir in pecans and sprinkle topping evenly over potato mixture.
Bake 25-30 minutes at 350° F. till heated through.
For crispy topping, broil 5″ from heat for 2-3 minutes.