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Recipe: Sweet Potato Gratin

3 lbs. canned sweet potatoes
3/4 c. butter divided
1/2 c. plus 2 tablespoons packed light brown sugar, divided
2 eggs
2/3 c. orange juice 2 1/2 teaspoons ground cinnamon, divided
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 c. all-purpose flour
1/4 c. uncooked old-fashioned oats
2/3 c. chopped pecans

Heat sweet potatoes in microwave for a few minutes. Beat 1/4 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 until really smooth. Pour into 1 1/2 quart baking dish and smooth the top.

For the topping
, (I always triple the topping) combine flour, oats, remaining 1/2 cup sugar and remaining 1 teaspoon cinnamon in large bowl. Cut in remaining 1/2 cup butter with pastry blender. Stir in pecans. Sprinkle evenly over sweet potatoes. At this point, it may be covered and refrigerated up to 1 day, but let stand one hour to become room temperature before baking.

In a preheated 350°F oven, bake for 25-30 minutes. Broil topping for a few minutes to make it even more crispier and golden brown.

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