Sweet Potato Gratin

by the Editors of Publications International, Ltd.

Browse the article Sweet Potato Gratin

Sweet Potato Gratin Photo
Sweet Potato Gratin
Yield: Makes 6 to 8 servings
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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 walnuts



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.





This recipe appears in: Vegetable Side Dish