PREPARATION:

1. 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.

2. Cut hot sweet potatoes lengthwise into halves. Scrape hot pulp from skins into large bowl.
3. 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.
4. 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.*
5. 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.