Sweet Potato Gratin Recipe
Sweet Potato Gratin rules the list of the best tasting dishes thanks to this recipe. It is always prepared with Vegetable as the key ingredient. It is the answer when you look for a tasty Main Dish. Easy eater, Fussy eater. No problem! Try this recipe for Sweet Potato Gratin and win over all.
Ingredients
3 pounds sweet potatoes (about 5 large)
1/2 cup 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
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.
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.
